Low Sodium Apricot Croissant

Indulge in the buttery flakiness of these **Low Sodium Apricot Croissants**, a perfect balance of rich texture and fruity sweetness with a healthier twist. Crafted with layers of unsalted butter and low sodium apricot preserves, these homemade pastries offer a guilt-free way to enjoy a classic treat. The recipe guides you through creating delicate laminated dough from scratch, resulting in golden, airy pastries with a gooey apricot filling. Ideal for brunches, teatime, or a weekend baking project, these croissants are brushed with a glossy egg wash for a bakery-style finish. With a meticulous folding technique and minimal sodium, they're a satisfying option for anyone seeking delicious yet heart-friendly baked goods. Serve them warm for the ultimate delight!

Nutriscore Rating: 53/100

Prep Time:360 mins

Cook Time:20 mins

Total Time:380 mins

Servings: 12

Ingredients

• 225 grams unsalted butter
• 500 grams all-purpose flour
• 240 ml cold water
• 7 grams active dry yeast
• 50 grams granulated sugar
• 200 grams apricot preserves (low sodium)
• 1 egg
• 15 ml milk

Directions

Step 1

In a small bowl, combine active dry yeast and 50 ml of warm water. Stir and let sit for about 5 minutes until it becomes foamy.

Step 2

In a large mixing bowl, combine the remaining water, sugar, and the yeast mixture. Gradually add in the flour and mix until it begins to form a dough. Knead for about 5 minutes until the dough is smooth and elastic.

Step 3

Cover the dough with a clean cloth and let it rise for about 1.5 hours or until doubled in size.

Step 4

Meanwhile, place the unsalted butter between two sheets of parchment paper. Roll it out into a rectangle (about 20cm x 25cm). Place the butter in the refrigerator to chill.

Step 5

Once the dough has risen, turn it out onto a lightly floured surface and roll it into a rectangle (about 30cm x 40cm). Place the chilled butter in the center of the dough rectangle.

Step 6

Fold the dough over the butter like an envelope, encasing the butter completely. Seal the edges by pinching the dough.

Step 7

Roll the dough out again into a rectangle, then fold it into thirds (like a letter). Wrap in plastic wrap and refrigerate for 1 hour.

Step 8

Repeat the rolling and folding process twice more, chilling for at least 1 hour between folds.

Step 9

Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper.

Step 10

Roll the dough out on a lightly floured surface to a thickness of about 5mm. Cut the dough into triangles.

Step 11

Place 1 tablespoon of apricot preserves near the base of each triangle. Roll the dough up from the wide end to the tip, forming a croissant shape.

Step 12

Place the croissants on the prepared baking sheet, cover them with a cloth, and let them rise for about 30 minutes.

Step 13

Beat the egg with milk in a small bowl, and brush each croissant with the egg wash for a glossy finish.

Step 14

Bake in the preheated oven for 15-20 minutes or until the croissants are golden brown.

Step 15

Let croissants cool on a wire rack before serving. Enjoy your freshly baked low sodium apricot croissants!

Nutrition Facts

Serving size	(1287.9g)

Amount per serving	% Daily Value*
Calories	4266.8

Total Fat 205.3g	0%
Saturated Fat 115.3g	0%
Polyunsaturated Fat 1.8g
Cholesterol 695.6mg	0%
Sodium 206.7mg	0%
Total Carbohydrate 565.5g	0%
Dietary Fiber 15.0g	0%
Total Sugars 151.9g
Protein 62.4g	0%

Vitamin D 54.8IU	0%
Calcium 170.6mg	0%
Iron 24.3mg	0%
Potassium 812.3mg	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: 42.4%

Protein: 5.7%

Carbs: 51.9%