4 Serves
106 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
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ItalianVitamin 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
8 µg / 400 µgCalcium
9 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
34 mg / 1,250 mgPotassium
43 mg / 4,700 mgSodium
251 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Roll out the croissant dough on a clean surface and cut into triangles.
Spread a generous amount of Speculoos spread onto the base of each dough triangle.
Roll the dough triangles tightly starting from the base to form the classic croissant shape.
Place the croissants on the prepared baking sheet and bake in the oven until golden brown and puffed.
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