4 Serves
80 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
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
100 µg / 400 µgCalcium
43 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
119 mg / 1,250 mgPotassium
136 mg / 4,700 mgSodium
579 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
3 g / 28 gSugar
13 g / 50 gSaturated Fat
13 g / 20 gCholesterol
76 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Roll out the croissant dough on a floured surface and cut into flower-shaped portions using a cookie cutter.
Place a small amount of filling ingredients in the center of each dough shape, then fold the edges to create the flower petal effect.
Arrange the shaped pastries on the prepared baking sheet and bake in the oven until golden brown and puffed.
Remove from the oven and lightly brush with a touch of vegetable oil for a glossy finish, then season with a pinch of salt and pepper before serving warm.
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Chinese
French