4 Serves
94 Mins
4 g
21 g
4 g
Preheat your oven to 190°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Croissant Dough
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EgyptianVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
44 mg / 1,250 mgPotassium
128 mg / 4,700 mgSodium
143 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
18 g / 50 gSaturated Fat
3 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Roll out the croissant dough on a clean surface and cut into triangles.
Spread a generous tablespoon of Lotus Biscoff spread onto the base of each dough triangle.
Roll the dough tightly from the base to the tip to form the croissant shape and place them on the prepared baking sheet.
Bake the croissants in the oven for 15 to 20 minutes until they are golden brown and puffed.
Remove from the oven and allow the croissants to cool slightly on a wire rack before serving.
Lotus Biscoff Spread
Vitamin A
47 µg / 900 µgVitamin C
7 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
22 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
44 mg / 1,250 mgPotassium
128 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
18 g / 50 gSaturated Fat
3 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g6
g
Indian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgAlcohol
0 g