Croissants with Nuts and Honey
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
260
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 3.4 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 124 mg | (3 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 400 grams Puff pastry dough
- 75 grams Hazelnuts
- 4 Tbsps honey
- 75 grams peeled almonds
- 1 egg
- 1 tsp Ground cinnamon
- 1 generous pinch Vanilla bean
- 1 egg yolk
- 40 grams sugar
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Roll out the dough into a circle about 40 cm (approximately 16 inches) in diameter. In a food processor, grind the hazelnuts and honey with 2 tablespoons water until finely chopped. Separately grind the almonds finely, mix with the egg in a bowl and stir in the hazelnut mixture, cinnamon, and vanilla. Spread thin on the dough. Cut the dough, starting from the center into 12 triangular pieces.
3.
Starting at one of the points, roll up the dough towards the center. Place on a parchment paper lined baking sheet. Mix the egg yolks with 2 tablespoons of water and brush on the croissants. Sprinkle with the sanding sugar and bake until golden brown, about 20 minutes.
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