Low Sodium Ham and Cheese Croissant
Delightfully buttery and irresistibly flaky, these Low Sodium Ham and Cheese Croissants are the perfect blend of indulgence and heart-conscious cooking. Crafted from scratch using unsalted butter and non-sodium baking powder, this recipe balances rich flavor with reduced sodium levels, making it a healthier option to the traditional classic. Tender slices of low-sodium ham and creamy Swiss cheese are tucked between layers of homemade croissant dough, creating pockets of savory goodness in every bite. With a handful of simple ingredients and detailed folding techniques, you’ll achieve bakery-quality croissants right from your kitchen. Ideal for breakfast, brunch, or an elegant snack, these golden pastries are best enjoyed warm and paired with a fresh salad or your favorite coffee. Keywords: low sodium croissant, ham and cheese pastry, healthy baking, homemade flaky croissants.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter
- 2.25 teaspoons Active dry yeast
- 0.25 cup Lukewarm water
- 0.75 cup Warm milk
- 1 tablespoon Sugar
- 0.5 teaspoon Non-sodium baking powder
- 6 slices Low sodium ham, thinly sliced
- 6 slices Swiss cheese, sliced
- 1 unit Egg
- 1 tablespoon Water
Instructions
In a small bowl, dissolve the active dry yeast in lukewarm water and add the sugar. Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and non-sodium baking powder.
Make a well in the center and add the yeast mixture and warm milk. Stir until the dough starts to come together.
Transfer the dough onto a floured surface and knead for about 5-8 minutes until smooth and elastic.
Wrap the dough in plastic and let it rest in the refrigerator for 1 hour.
Meanwhile, prepare the butter block: place the unsalted butter between two sheets of parchment paper and roll it out into a 6x6 inch square. Place it back in the refrigerator to keep it firm.
After resting, roll out the dough into a 10x10 inch square on a lightly floured surface.
Place the chilled butter block in the center of the dough. Fold the corners of the dough over the butter block like an envelope, securing it completely.
Roll the dough into a rectangle approximately 20x10 inches and fold it into thirds like a letter. Wrap and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each turn.
After the final fold, roll out the dough to a 20x10 inch rectangle and cut it into 6 triangles.
Layer a slice of low sodium ham and a slice of Swiss cheese over each triangle.
Starting from the wide end, roll each triangle towards the tip, forming a croissant shape.
Place the croissants on a baking sheet lined with parchment paper. Cover lightly with a kitchen towel and let rise for 30 minutes.
Preheat the oven to 400°F (200°C).
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush each croissant lightly with the egg wash.
Bake in the preheated oven for 18-20 minutes or until golden brown and flaky.
Allow the croissants to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
3096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.0 g | 222% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 1763 mg | 77% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 25.3 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 1833 mg | 141% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1666 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.
