6 Serves
95 Mins
Prepare the croissant dough by rolling it out on a clean surface using a rolling pin.
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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
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
9 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
15 mg / 1,250 mgPotassium
108 mg / 4,700 mgSodium
24 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
10 g / 50 gSaturated Fat
0 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Spread the Pralinoise filling evenly over the dough and roll it into the classic crescent shape.
Place the shaped croissants onto a baking sheet lined with parchment paper and allow them to proof until doubled in size.
Preheat the oven and bake the croissants until they are golden brown and crisp.
Transfer the finished pastries to a wire cooling rack to cool slightly before serving.
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Chinese
French