4 Serves
80 Mins
5 g
45 g
14 g
Preheat your oven to 190°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Croissant Dough
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EgyptianVitamin K
3 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
63 µg / 400 µgCalcium
40 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
106 mg / 1,250 mgPotassium
1144 mg / 4,700 mgSodium
300 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
1 g / 28 gSugar
15 g / 50 gSaturated Fat
3 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Roll out the croissant dough on a clean surface and cut into triangles.
Place a generous spoonful of Ube Halaya at the base of each dough triangle and roll them up tightly into a croissant shape.
Arrange the filled croissants on the prepared baking sheet and bake for 20 to 25 minutes until they are golden brown and puffed.
Remove from the oven and allow the croissants to cool slightly on a wire rack before serving.
Ube Halaya
Vitamin A
62 µg / 900 µgVitamin C
23 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
3 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
63 µg / 400 µgCalcium
40 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
106 mg / 1,250 mgPotassium
1144 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
15 g / 50 gSaturated Fat
3 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
7
g50
g6
g
Indian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µg