Low Fat Apricot Croissant
Indulge in a guilt-free pastry experience with these irresistible Low Fat Apricot Croissants. Crafted with a lighter, yeast-based dough and layered with cold butter for a delicate flakiness, these croissants are filled with a luscious blend of finely chopped dried apricots and creamy low-fat cream cheese. Perfectly golden and puffed in just 15 minutes of baking time, they offer a delightful balance of sweetness and tang, all while being mindful of calories. Whether you're hosting a brunch or looking for a delicious homemade snack, these light and airy croissants are the ultimate treat. Plus, they’re customizable and freezer-friendly, making them a versatile addition to your baking repertoire! Perfect keywords include “low-fat pastry,” “healthy apricot croissant,” and “light croissant recipes.”
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 7 grams Active dry yeast
- 1 teaspoon Salt
- 150 milliliters Low-fat milk
- 1 tablespoon Sugar
- 50 grams Unsalted butter (cold, cut into small cubes)
- 60 grams Low-fat cream cheese
- 100 grams Dried apricots
- 1 Egg
- 1 tablespoon Water
Instructions
In a small saucepan, heat the low-fat milk until warm to the touch (about 110°F or 43°C). Remove from heat and stir in sugar and active dry yeast. Let stand for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, add the all-purpose flour and salt. Cut the cold butter into the flour with a pastry blender or two knives until the mixture resembles coarse crumbs.
Pour the yeast mixture into the flour mixture. Stir with a wooden spoon until the dough begins to come together.
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for 1 hour.
While the dough chills, prepare the apricot filling. Chop the dried apricots finely and mix them with the low-fat cream cheese until well combined. Set aside.
Once the dough has chilled, roll it out on a lightly floured surface into a rectangle about 6 x 12 inches. Fold the dough into thirds, similar to folding a letter. Rotate the dough by 90 degrees, roll it out again, and fold into thirds. Repeat this process three more times. Refrigerate for another hour.
After chilling, roll the dough out to a 1/8 inch thick rectangle. Cut the dough into 8 triangles.
Place a teaspoon of the apricot cream cheese filling at the base of each triangle. Starting at the base, roll the dough towards the tip to form a crescent shape.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, beat the egg with the tablespoon of water to make an egg wash.
Place the croissants on the prepared baking sheet, brush them lightly with the egg wash.
Bake in the preheated oven for 12-15 minutes or until golden brown and puffed.
Allow the croissants to cool on a wire rack before serving.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 280.2 g | 102% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 64.8 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 394 mg | 30% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1658 mg | 35% | |
*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.
