Low Sodium Ham Croissant

Indulge in the flaky, buttery goodness of these homemade Low Sodium Ham Croissants, a healthier twist on a classic French bakery favorite. Crafted with layers of tender, golden pastry and filled with savory, low-sodium ham, these croissants are perfect for those watching their salt intake without sacrificing flavor. The magic lies in the traditional lamination technique, where unsalted butter is folded into the dough for that signature light and airy texture. With only 200 grams of low-sodium ham as the filling, this recipe achieves a perfect balance of richness and health-conscious indulgence. Ideal for breakfast, brunch, or an on-the-go snack, these croissants are as versatile as they are delicious. Simple ingredients, straightforward steps, and a golden, bakery-style finish make this recipe a must-try for croissant lovers everywhere.

Nutriscore Rating: 56/100

Prep Time:120 mins

Cook Time:20 mins

Total Time:140 mins

Servings: 12

Ingredients

• 225 grams unsalted butter
• 500 grams all-purpose flour
• 50 grams granulated sugar
• 10 grams instant yeast
• 250 ml whole milk
• 60 grams unsalted butter (for dough)
• 1 large egg
• 200 grams low sodium ham
• 1 large egg (for egg wash)
• 15 ml water (for egg wash)

Directions

Step 1

Begin by preparing the dough. In a large mixing bowl, combine flour, sugar, and yeast.

Step 2

Warm the milk until lukewarm and mix it with the melted 60g of unsalted butter and the egg. Add to the dry ingredients and mix until a dough forms.

Step 3

Knead the dough on a lightly floured surface for about 5 minutes until smooth. Place it in a slightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Step 4

While the dough is rising, prepare the butter slab. Roll out 225g of unsalted butter between two sheets of parchment paper into a rectangle about 1 cm thick. Refrigerate until firm.

Step 5

After the dough has risen, punch it down and roll it out into a rectangle about double the size of the butter slab.

Step 6

Place the chilled butter slab in the center of the rolled-out dough. Fold the dough over the butter, enclosing it completely, and seal the edges.

Step 7

Roll the dough out into a long rectangle, then fold it into thirds like a letter. This completes one 'turn'. Wrap the dough in plastic and refrigerate for 30 minutes.

Step 8

Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between turns.

Step 9

After the final turn, roll the dough into a large rectangle about 0.5 cm thick. Cut the dough into 12 equal triangles.

Step 10

Place a slice of low sodium ham on the wide end of each triangle, then roll each triangle from the wide end towards the point to form a croissant shape.

Step 11

Arrange the croissants on a baking sheet lined with parchment paper, cover loosely with plastic wrap, and let them proof at room temperature for 30 minutes to 1 hour.

Step 12

Preheat the oven to 200°C (400°F).

Step 13

Prepare an egg wash by beating 1 egg with 15 ml of water. Brush each croissant with egg wash.

Step 14

Bake in the preheated oven for about 15-20 minutes or until golden brown and puffed. Remove from the oven and allow to cool slightly before serving.

Nutrition Facts

Serving size	(1423.8g)

Amount per serving	% Daily Value*
Calories	4723.8

Total Fat 278.7g	0%
Saturated Fat 156.5g	0%
Polyunsaturated Fat 2.2g
Cholesterol 1173.7mg	0%
Sodium 1278.8mg	0%
Total Carbohydrate 451.9g	0%
Dietary Fiber 16.5g	0%
Total Sugars 66.2g
Protein 121.4g	0%

Vitamin D 244.2IU	0%
Calcium 517.8mg	0%
Iron 28.0mg	0%
Potassium 1737.8mg	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: 52.2%

Protein: 10.1%

Carbs: 37.6%