4 Serves
72 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
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PalestinianVitamin E
1 mg / 15 mgVitamin 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
35 µg / 400 µgCalcium
110 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
455 mg / 4,700 mgSodium
187 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
3 g / 28 gSugar
24 g / 50 gSaturated Fat
7 g / 20 gCholesterol
42 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Place the croissant dough on the baking sheet and bake until golden brown and crisp.
While the croissants bake, peel and slice the fresh peaches and poach them in a saucepan with a splash of water until tender.
Split the warm croissants open using a bread knife and layer with the poached peaches, a scoop of vanilla ice cream, and a generous drizzle of raspberry sauce.
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Chinese
French