Sugar-Free Apricot Croissant

Delight in the irresistible charm of Sugar-Free Apricot Croissants, where buttery, flaky pastry meets the naturally sweet tang of sugar-free apricot jam. Perfect for breakfast or an afternoon treat, these croissants are made with wholesome whole wheat pastry flour and a rich laminated dough that ensures layers of golden, airy perfection. The recipe uses no refined sugar, relying instead on the fruity sweetness of apricot jam, making it a guilt-free indulgence. Crafted with care through a traditional folding and chilling technique, these croissants rise to pillowy heights, delivering a bakery-quality experience right in your kitchen. Whether served warm with a cup of coffee or enjoyed as is, these sugar-free croissants offer both sophistication and simplicity in every bite.

Nutriscore Rating: 58/100

Prep Time:150 mins

Cook Time:20 mins

Total Time:170 mins

Servings: 8

Ingredients

• 250 grams whole wheat pastry flour
• 200 grams unsalted butter
• 120 ml cold water
• 7 grams instant yeast
• 5 grams salt
• 200 grams sugar-free apricot jam
• 1 large egg

Directions

Step 1

In a bowl, mix 250 grams of whole wheat pastry flour with 5 grams of salt and 7 grams of instant yeast.

Step 2

Gradually add 120 ml of cold water to the flour mixture, stirring to form a rough dough. Knead for about 5 minutes until smooth. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

Step 3

While the dough chills, take 200 grams of unsalted butter, place it between two sheets of parchment paper, and roll it into a rectangular sheet about 1 cm thick. Chill in the refrigerator until firm but pliable.

Step 4

After 30 minutes, roll out the chilled dough on a lightly floured surface to a rectangle twice the size of the butter sheet.

Step 5

Place the butter sheet on one half of the dough and fold the other half over, sealing the edges. Roll out the dough to a long rectangle about 1 cm thick.

Step 6

Fold the dough into thirds, like a letter, rotate 90 degrees, roll out again, and fold into thirds. Wrap and chill for 30 minutes. Repeat this process two more times, chilling the dough for 30 minutes between each turn.

Step 7

After completing the layers, roll out the dough to a 0.5 cm thick rectangle. Cut into 8 triangles.

Step 8

Place approximately 25 grams of sugar-free apricot jam near the wide end of each triangle. Roll each triangle from the wide end to the tip, forming a crescent shape.

Step 9

Place the croissants on a baking sheet lined with parchment paper, cover with a tea towel, and let them rise for 1 hour in a warm place until they double in size.

Step 10

Preheat your oven to 200°C (400°F). Beat 1 large egg and brush it over the tops of the croissants for a glossy finish.

Step 11

Bake the croissants for 15-20 minutes, or until they are golden brown and flaky.

Step 12

Allow to cool slightly before serving. Enjoy your sugar-free apricot croissants fresh from the oven!

Nutrition Facts

Serving size	(638.2g)

Amount per serving	% Daily Value*
Calories	2466.7

Total Fat 185.0g	0%
Saturated Fat 103.0g	0%
Polyunsaturated Fat 2.0g
Cholesterol 662.4mg	0%
Sodium 2115.9mg	0%
Total Carbohydrate 195.8g	0%
Dietary Fiber 32.5g	0%
Total Sugars 1.1g
Protein 47.0g	0%

Vitamin D 53.8IU	0%
Calcium 159.1mg	0%
Iron 10.3mg	0%
Potassium 1204.9mg	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: 63.2%

Protein: 7.1%

Carbs: 29.7%