Low Sodium Cheese and Ham Croissant
Indulge in the buttery, flaky perfection of these Low Sodium Cheese and Ham Croissants, a healthier twist on a classic French pastry that doesn’t compromise on flavor. Made from scratch with layers of tender, homemade dough enveloping savory low sodium ham and Swiss cheese, this recipe is perfect for those watching their salt intake. The rich, golden crust is achieved with a simple egg wash, while the folding and chilling process ensures irresistible flakiness. Ideal for a satisfying breakfast, brunch, or even a light snack, these croissants are a guilt-free way to enjoy a bakery favorite at home. With just 20 minutes of baking time and customizable low sodium ingredients, you'll have a fresh, delicious batch ready to serve warm.
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Ingredients
- 250 g All-purpose flour
- 200 g Unsalted butter
- 120 ml Cold water
- 1 tsp Active dry yeast
- 1 tbsp Granulated sugar
- 200 g Low sodium ham
- 150 g Low sodium Swiss cheese
- 1 large Egg
- 1/4 tsp Salt
- 1 tbsp Milk
Directions
Step 1
In a large bowl, combine the flour, sugar, yeast, and salt. Stir well to distribute the ingredients evenly.
Step 2
Add the cold water to the dry mix, and stir until a dough forms. Knead the dough lightly into a ball.
Step 3
Flatten the dough slightly, wrap it in cling film, and refrigerate for 30 minutes to chill.
Step 4
Meanwhile, place the unsalted butter between two sheets of parchment paper and gently pound or roll it into a flat rectangle (approx. 5x8 inches). Keep it refrigerated until needed.
Step 5
After chilling, roll out the dough on a lightly floured surface into a rectangle, approximately 16 x 8 inches.
Step 6
Place the flattened butter into the center of the dough rectangle. Fold the dough around the butter like an envelope by first folding the short sides toward the middle, then folding the dough in half.
Step 7
Roll the dough into a rectangle again, approximately 16 x 8 inches. Fold the dough into thirds, cover, and refrigerate for 30 minutes.
Step 8
Repeat the rolling and folding process twice more, chilling for 30 minutes after each fold.
Step 9
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 10
Roll the dough into a large rectangle that is about 1/8 inch thick. Cut into triangles to prepare for shaping into croissants.
Step 11
Place thin slices of low sodium ham and Swiss cheese on each triangle.
Step 12
Starting from the wide end, roll each triangle towards the point, then curve to shape into croissants.
Step 13
Place the croissants on the prepared baking sheet, spaced evenly apart.
Step 14
In a small bowl, beat the egg with the milk to create an egg wash. Brush the tops of the croissants generously.
Step 15
Bake for 18-20 minutes or until the croissants are golden brown and flaky.
Step 16
Allow to cool slightly before serving. Enjoy these freshly made low sodium cheese and ham croissants warm.
Nutrition Facts
| Serving size | (1008.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3302.6 |
| Total Fat 230.6g | 0% |
| Saturated Fat 130.7g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 880.9mg | 0% |
| Sodium 1811.0mg | 0% |
| Total Carbohydrate 214.1g | 0% |
| Dietary Fiber 7.4g | 0% |
| Total Sugars 15.9g | |
| Protein 115.1g | 0% |
| Vitamin D 92.4IU | 0% |
| Calcium 1210.4mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 1075.1mg | 0% |
Source of Calories