4 Serves
94 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
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PalestinianVitamin 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
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
35 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
154 mg / 1,250 mgPotassium
319 mg / 4,700 mgSodium
35 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Roll out the croissant dough on a floured surface and cut into triangles.
Place a generous dollop of pistachio cream at the base of each triangle and roll them up tightly into a crescent shape.
Arrange the croissants on the prepared baking sheet and bake until golden brown and puffed, approximately 20 to 25 minutes.
Remove from the oven and allow the pastries to cool slightly on a wire rack before serving.
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Chinese
French