Low Fat Apricot Croissant

Indulge in the flaky, buttery goodness of a classic pastry without the guilt with this Low Fat Apricot Croissant recipe. These golden crescents are crafted with a lower fat dough made from cold butter, low-fat milk, and just a touch of sugar, striking the perfect balance between light and indulgent. Each croissant is generously filled with a creamy blend of low-fat cream cheese and finely chopped dried apricots, delivering a sweet, tangy burst in every bite. The recipe uses a simple folding technique to create delicate layers, offering irresistible flakiness while keeping the fat content minimal. Perfect for breakfast, brunch, or an afternoon treat, these homemade croissants bake to golden perfection in just 15 minutes. Elevate your pastry game with this healthier twist on a classic favorite—ideal for those craving a sweet treat that’s both satisfying and mindful. Keywords: low fat croissant, apricot croissant, flaky pastry, guilt-free treats, healthier dessert recipes.

Nutriscore Rating: 58/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 8

Ingredients

• 250 grams All-purpose flour
• 7 grams Active dry yeast
• 1 teaspoon Salt
• 150 milliliters Low-fat milk
• 1 tablespoon Sugar
• 50 grams Unsalted butter (cold, cut into small cubes)
• 60 grams Low-fat cream cheese
• 100 grams Dried apricots
• 1 Egg
• 1 tablespoon Water

Directions

Step 1

In a small saucepan, heat the low-fat milk until warm to the touch (about 110°F or 43°C). Remove from heat and stir in sugar and active dry yeast. Let stand for 5-10 minutes until the mixture becomes frothy.

Step 2

In a large mixing bowl, add the all-purpose flour and salt. Cut the cold butter into the flour with a pastry blender or two knives until the mixture resembles coarse crumbs.

Step 3

Pour the yeast mixture into the flour mixture. Stir with a wooden spoon until the dough begins to come together.

Step 4

Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for 1 hour.

Step 5

While the dough chills, prepare the apricot filling. Chop the dried apricots finely and mix them with the low-fat cream cheese until well combined. Set aside.

Step 6

Once the dough has chilled, roll it out on a lightly floured surface into a rectangle about 6 x 12 inches. Fold the dough into thirds, similar to folding a letter. Rotate the dough by 90 degrees, roll it out again, and fold into thirds. Repeat this process three more times. Refrigerate for another hour.

Step 7

After chilling, roll the dough out to a 1/8 inch thick rectangle. Cut the dough into 8 triangles.

Step 8

Place a teaspoon of the apricot cream cheese filling at the base of each triangle. Starting at the base, roll the dough towards the tip to form a crescent shape.

Step 9

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 10

In a small bowl, beat the egg with the tablespoon of water to make an egg wash.

Step 11

Place the croissants on the prepared baking sheet, brush them lightly with the egg wash.

Step 12

Bake in the preheated oven for 12-15 minutes or until golden brown and puffed.

Step 13

Allow the croissants to cool on a wire rack before serving.

Nutrition Facts

Serving size	(700.4g)

Amount per serving	% Daily Value*
Calories	1891.2

Total Fat 64.4g	0%
Saturated Fat 36.2g	0%
Polyunsaturated Fat 1.7g
Cholesterol 338.6mg	0%
Sodium 2807.8mg	0%
Total Carbohydrate 280.2g	0%
Dietary Fiber 15.9g	0%
Total Sugars 64.8g
Protein 47.6g	0%

Vitamin D 111IU	0%
Calcium 393.8mg	0%
Iron 15.0mg	0%
Potassium 1657.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.7%

Protein: 10.1%

Carbs: 59.3%