Low Sodium Cheese and Ham Croissant
Treat yourself to the irresistible flakiness of these Low Sodium Cheese and Ham Croissants—a healthier twist on the classic French pastry. Perfect for brunch or a satisfying snack, these croissants feature buttery layers of homemade dough paired with a savory filling of low-sodium ham and Swiss cheese, ensuring rich flavor with reduced salt content. Crafted through traditional lamination techniques, the dough yields a golden brown crust that’s crisp yet tender. With simple ingredients like unsalted butter and all-purpose flour, this recipe transforms a few pantry staples into indulgent perfection. Serve them fresh out of the oven for a warm, flaky delight that’s easy to enjoy and kind to your sodium intake.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 200 g Unsalted butter
- 120 ml Cold water
- 1 tsp Active dry yeast
- 1 tbsp Granulated sugar
- 200 g Low sodium ham
- 150 g Low sodium Swiss cheese
- 1 large Egg
- 1/4 tsp Salt
- 1 tbsp Milk
Instructions
In a large bowl, combine the flour, sugar, yeast, and salt. Stir well to distribute the ingredients evenly.
Add the cold water to the dry mix, and stir until a dough forms. Knead the dough lightly into a ball.
Flatten the dough slightly, wrap it in cling film, and refrigerate for 30 minutes to chill.
Meanwhile, place the unsalted butter between two sheets of parchment paper and gently pound or roll it into a flat rectangle (approx. 5x8 inches). Keep it refrigerated until needed.
After chilling, roll out the dough on a lightly floured surface into a rectangle, approximately 16 x 8 inches.
Place the flattened butter into the center of the dough rectangle. Fold the dough around the butter like an envelope by first folding the short sides toward the middle, then folding the dough in half.
Roll the dough into a rectangle again, approximately 16 x 8 inches. Fold the dough into thirds, cover, and refrigerate for 30 minutes.
Repeat the rolling and folding process twice more, chilling for 30 minutes after each fold.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll the dough into a large rectangle that is about 1/8 inch thick. Cut into triangles to prepare for shaping into croissants.
Place thin slices of low sodium ham and Swiss cheese on each triangle.
Starting from the wide end, roll each triangle towards the point, then curve to shape into croissants.
Place the croissants on the prepared baking sheet, spaced evenly apart.
In a small bowl, beat the egg with the milk to create an egg wash. Brush the tops of the croissants generously.
Bake for 18-20 minutes or until the croissants are golden brown and flaky.
Allow to cool slightly before serving. Enjoy these freshly made low sodium cheese and ham croissants warm.
Nutrition Facts
Calories |
3303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.6 g | 296% | |
| Saturated Fat | 130.7 g | 653% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 1811 mg | 79% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 15.9 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 1210 mg | 93% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1075 mg | 23% | |
*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.
