Low Sodium Almond Croissant
Indulge in the flaky, buttery layers of a classic pastry with a heart-healthy twist—this Low Sodium Almond Croissant recipe delivers all the decadence without the excess salt. Made with unsalted butter, almond flour, and a hint of almond and vanilla extracts, these homemade croissants are crafted through a traditional laminating process to achieve a perfect balance of lightness and richness. Filled with a smooth almond paste and topped with a sprinkle of sliced almonds and powdered sugar, they’re the ultimate treat for almond lovers. Ideal for breakfast, brunch, or a sophisticated snack, these croissants prove that lowering sodium doesn't mean compromising flavor. Plus, they’re baked from scratch, so you can enjoy the ultimate pastry experience right from your kitchen, knowing every ingredient going into them.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Unsalted butter
- 1 cup Almond flour
- 0.25 cup Granulated sugar
- 0.75 cup Cold water
- 1 packet Active dry yeast
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk
- 0.5 teaspoon Almond extract
- 2 tablespoons Powdered sugar
- 0.5 cup Sliced almonds
Instructions
In a small bowl, dissolve the yeast in 1/4 cup of the cold water. Let it sit for about 5 minutes until it becomes frothy.
In a large bowl, mix the all-purpose flour, 1/4 cup of the sugar, and the almond flour. Add in the dissolved yeast and the remaining 1/2 cup of cold water. Stir until a dough begins to form.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Remove the butter from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly. Place the butter between two sheets of parchment paper and roll it out into a rectangle about 8 by 10 inches.
Roll out the rested dough into a rectangle about 12 by 18 inches and place the rolled butter slab in the center of the dough.
Fold the edges of the dough over the butter, like an envelope, to enclose it completely. Roll out this dough-butter package into a large rectangle.
Perform a series of folds known as 'book folds': fold the dough into thirds, like a business letter. Wrap it in plastic and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough in the refrigerator for 30 minutes after each fold.
After the final fold and chill, roll out the dough into a large rectangle, about 1/4 inch thick. Cut the dough into triangles, about 5 inches wide at the base.
For the almond filling, mix almond flour, 2 tablespoons of granulated sugar, 1/4 cup of unsalted melted butter, vanilla, and almond extract in a bowl until smooth.
Spoon a small amount of the filling onto the wide end of each triangle and roll them up toward the point to form a crescent shape.
Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper.
Place the croissants on the prepared baking sheets, leaving space between them. Cover with a towel and let them rise for 20 minutes.
Brush the tops of the croissants with beaten egg and sprinkle sliced almonds and powdered sugar on top.
Bake in the preheated oven for 15-20 minutes, or until they are golden brown and crispy.
Let cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
3656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.6 g | 306% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 332.6 g | 121% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 71.7 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 734 mg | 56% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1142 mg | 24% | |
*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.
