6 Serves
82 Mins
On a lightly floured surface, roll out the croissant dough into a large rectangle.
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PalestinianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
37 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
105 mg / 1,250 mgPotassium
119 mg / 4,700 mgSodium
384 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
3 g / 28 gSugar
60 g / 50 gSaturated Fat
12 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
92 gAlcohol
0 g
Generously sprinkle granulated sugar over the dough and use a rolling pin to press it into the layers.
Fold the dough into thirds like a letter, then roll and fold again to create distinct buttery, sugary layers.
Cut the dough into squares and place each piece into a greased muffin tin, tucking the corners in to form a round shape.
Bake in a preheated oven until the pastry is deeply golden and the sugar has caramelized into a crispy crust.
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