6 Serves
83 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
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PalestinianVitamin K
1 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
20 µg / 400 µgCalcium
147 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
95 mg / 4,700 mgSodium
25 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 gRoll out the croissant dough on a lightly floured surface into a large rectangle, then cut into elongated triangles.
Spread a generous tablespoon of black sesame paste onto the base of each dough triangle and roll them up tightly from the base to the tip.
Place the shaped croissants on the prepared baking sheet and brush lightly with a small amount of vegetable oil to encourage browning.
Bake in the preheated oven for 20 to 25 minutes until the croissants are golden brown and puffed.
Remove from the oven and sprinkle with a pinch of salt and pepper if desired, then serve warm.
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Chinese
French