Low Sodium Almond Croissant
Indulge in the delicate, buttery layers of a **Low Sodium Almond Croissant**, a guilt-free twist on the classic French pastry. Perfect for those watching their sodium intake, this recipe combines the richness of almond flour and unsalted butter with a touch of sweet almond filling, creating a heavenly balance of flavor and texture. With a homemade laminated dough that’s folded and chilled for flaky perfection, these croissants are finished with a golden egg wash, a sprinkling of sliced almonds, and a dusting of powdered sugar for a bakery-worthy appearance. Ideal for breakfast, brunch, or an indulgent snack, this recipe offers all the sophistication of traditional croissants with a wholesome, low-sodium twist. Your kitchen will never smell better!
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Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Unsalted butter
- 1 cup Almond flour
- 0.25 cup Granulated sugar
- 0.75 cup Cold water
- 1 packet Active dry yeast
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk
- 0.5 teaspoon Almond extract
- 2 tablespoons Powdered sugar
- 0.5 cup Sliced almonds
Directions
Step 1
In a small bowl, dissolve the yeast in 1/4 cup of the cold water. Let it sit for about 5 minutes until it becomes frothy.
Step 2
In a large bowl, mix the all-purpose flour, 1/4 cup of the sugar, and the almond flour. Add in the dissolved yeast and the remaining 1/2 cup of cold water. Stir until a dough begins to form.
Step 3
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 4
Remove the butter from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly. Place the butter between two sheets of parchment paper and roll it out into a rectangle about 8 by 10 inches.
Step 5
Roll out the rested dough into a rectangle about 12 by 18 inches and place the rolled butter slab in the center of the dough.
Step 6
Fold the edges of the dough over the butter, like an envelope, to enclose it completely. Roll out this dough-butter package into a large rectangle.
Step 7
Perform a series of folds known as 'book folds': fold the dough into thirds, like a business letter. Wrap it in plastic and refrigerate for 30 minutes.
Step 8
Repeat the rolling and folding process two more times, chilling the dough in the refrigerator for 30 minutes after each fold.
Step 9
After the final fold and chill, roll out the dough into a large rectangle, about 1/4 inch thick. Cut the dough into triangles, about 5 inches wide at the base.
Step 10
For the almond filling, mix almond flour, 2 tablespoons of granulated sugar, 1/4 cup of unsalted melted butter, vanilla, and almond extract in a bowl until smooth.
Step 11
Spoon a small amount of the filling onto the wide end of each triangle and roll them up toward the point to form a crescent shape.
Step 12
Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper.
Step 13
Place the croissants on the prepared baking sheets, leaving space between them. Cover with a towel and let them rise for 20 minutes.
Step 14
Brush the tops of the croissants with beaten egg and sprinkle sliced almonds and powdered sugar on top.
Step 15
Bake in the preheated oven for 15-20 minutes, or until they are golden brown and crispy.
Step 16
Let cool slightly on a wire rack before serving.
Nutrition Facts
| Serving size | (1066.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3655.8 |
| Total Fat 238.6g | 0% |
| Saturated Fat 92.4g | 0% |
| Polyunsaturated Fat 2.3g | |
| Cholesterol 591.5mg | 0% |
| Sodium 222.8mg | 0% |
| Total Carbohydrate 332.6g | 0% |
| Dietary Fiber 29.0g | 0% |
| Total Sugars 71.7g | |
| Protein 76.4g | 0% |
| Vitamin D 97.7IU | 0% |
| Calcium 733.5mg | 0% |
| Iron 21.4mg | 0% |
| Potassium 1142.5mg | 0% |
Source of Calories