4 Serves
97 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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PalestinianVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
61 µg / 400 µgCalcium
134 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
121 mg / 420 mgPhosphorus
242 mg / 1,250 mgPotassium
372 mg / 4,700 mgSodium
206 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
5 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
In a mixing bowl, combine the almond cream with almond extract to create a smooth, spreadable filling.
Slice the croissants in half horizontally using a serrated knife.
Brush the cut sides of the croissants with simple syrup to ensure they remain moist during the second bake.
Spread a generous layer of the almond cream filling onto the bottom half of each croissant and place the top half back on.
Spread a small amount of almond cream on top of the croissants and sprinkle with almond slivers.
Place the assembled croissants on the prepared baking sheet and bake for 15 to 20 minutes until golden brown and crisp.
Remove from the oven and let cool on a wire rack before serving.
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Chinese
French