Low Sodium Nuss Nougat Croissant

Elevate your pastry game with these irresistible Low Sodium Nuss Nougat Croissants, a lighter twist on the classic European treat. Perfect for those watching their sodium intake, these buttery, flaky croissants are infused with a decadent homemade hazelnut-chocolate filling made from roasted hazelnuts, rich dark chocolate, and a touch of vanilla. Through the artful process of laminating dough with chilled unsalted butter, these croissants achieve their signature layers without compromising on flavor or texture. Whether you’re indulging in a breakfast treat or satisfying a mid-day craving, this low-sodium recipe brings you all the comfort and luxury of traditional croissants, with a heart-healthy twist. Great for sharing or savoring solo with a cup of coffee!

Nutriscore Rating: 58/100

Prep Time:120 mins

Cook Time:20 mins

Total Time:140 mins

Servings: 12

Ingredients

• 3.5 cups All-purpose flour
• 1.5 cups Unsalted butter (cold)
• 0.25 cup Granulated sugar
• 1 packet Instant yeast
• 1.25 cups Low-fat milk
• 0.5 teaspoon Salt substitute
• 1 large Egg
• 1.5 cups Hazelnuts
• 1 cup Dark chocolate (85% cocoa)
• 2 tablespoons Cocoa powder (unsweetened)
• 1 teaspoon Vanilla extract
• 2 tablespoons Powdered sugar
• 0.5 cup Water

Directions

Step 1

Begin by activating the yeast: Heat 1/4 cup of milk to 110°F and dissolve 1 teaspoon sugar and the instant yeast. Let it sit for 5-10 minutes until frothy.

Step 2

In a large bowl, combine the flour, remaining sugar, and salt substitute.

Step 3

Add the activated yeast mixture to the flour mixture, along with the remaining milk and egg.

Step 4

Mix until a dough forms; knead for 5-10 minutes until smooth. Cover with a damp cloth and let it rise for 60-90 minutes or until doubled in size.

Step 5

While the dough rises, prepare the nut spread. Roast hazelnuts in a 350°F oven for 10-12 minutes, then remove their skins by rubbing them with a clean towel.

Step 6

In a food processor, grind the hazelnuts until smooth. Add dark chocolate, cocoa powder, vanilla extract, and powdered sugar, blend until creamy.

Step 7

Roll out the chilled butter between two sheets of parchment paper into a rectangle about 8x6 inches. Refrigerate until firm.

Step 8

Once the dough has risen, roll it into a rectangle twice the size of the butter slab, about 16x12 inches.

Step 9

Place the butter slab on one half of the dough, fold the other half over, and seal the edges by pressing them together.

Step 10

Roll the dough to a size of 16x12 inches again, then fold it into thirds, cover with plastic wrap, and refrigerate for 30 minutes.

Step 11

Repeat the rolling and folding process twice more for a total of three times, resting the dough in the fridge between each fold.

Step 12

Preheat the oven to 375°F. Roll the dough into a large rectangle, about 1/4-inch thick.

Step 13

Cut into triangles (about 4 inches wide at the base and 8 inches tall). Spread a tablespoon of the prepared hazelnut spread onto the wide end of each triangle.

Step 14

Roll each triangle starting at the wide base, towards the tip, to form a crescent shape.

Step 15

Place croissants on a baking sheet lined with parchment paper, leaving space between each. Let rise for about 15-20 minutes.

Step 16

Bake at 375°F for 18-20 minutes or until golden brown and fully cooked. Cool slightly before serving.

Nutrition Facts

Serving size	(1783.3g)

Amount per serving	% Daily Value*
Calories	7295.6

Total Fat 526.9g	0%
Saturated Fat 252.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 1018.5mg	0%
Sodium 364.5mg	0%
Total Carbohydrate 550.0g	0%
Dietary Fiber 63.1g	0%
Total Sugars 127.6g
Protein 113.0g	0%

Vitamin D 354.8IU	0%
Calcium 1006.9mg	0%
Iron 60.2mg	0%
Potassium 4297.9mg	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: 64.1%

Protein: 6.1%

Carbs: 29.8%