Feta and mashed avocado croissant

This croissant recipe uses vegetable oil, which helps obtain a lighter version with a reduced saturated fat content. Also, using whole grain flour increases the nutrient value (more vitamins, especially of the B complex) and fibre content. The rocket complements the salmon and cream making it peppery to taste.

Serves: 16 servings

Dietary: Use soy soft cheese if lactose intolerant

Preparation time: 5 1/2 hours

Cooking time: 20 minutes

Ingredients

500 g whole grain flour
100 g sugar
250 ml soy milk
120 g light vegetable oil
5 g active dry yeast
1/2 teaspoon salt

Filling for two croissants

1/2 medium avocado, mashed
1/2 tsp lemon juice
grated lemon rind, pinch
Cayenne pepper, pinch
Salt, pinch
40 g Feta cheese, reduced/low fat, crumbled
1 medium tomato, cut into slices

Method

In a large bowl, mix together the dry ingredients.
In another bowl mix together the liquid ones.
Combine the ingredients by adding the liquid ingredients to the dry ingredients.
Work the dough for around 20 minutes until it is elastic.
Let the dough sit at room temperature for around 3 hours until the volume has doubled.
Divide the dough into two parts.
Use some flour to roll the dough into a thin layer.
Cut the rolled dough into slices as it was a pizza.
Roll each slice to obtain a typical form (start from the larger side).
Brush the croissant with some soy milk and let it sit for around 30 minutes to 2 hours.
Bake at 175°C for 20 minutes.
Remove from oven and cool.
Meanwhile, mash the avocado in a bowl and add the lemon juice, cayenne pepper and salt.
Stuff the croissant with mashed avocado and feta.
Decorate the stuff with tomato slices.

This recipe has been donated by Francesca Straniero and Nourhan Barakat Registered Associate Nutritionists

Nutrition Information

Per filled croissant:
Total calories: 317 kcal
Fat: 18.0 g
Saturated Fat: 3.6 g
Carbohydrate: 27.0 g
Total sugar: 8.8 g
Fibre: 4.6 g
Protein: 10.0 g
Salt: 0.87 g

Nutrition Facts

This wholegrain croissant recipe has higher fibre content and reduced saturated fat content than the traditional croissant. The filling increases the nutrient content, making it a good source of omega-3 fatty acids, protein (increasing its satiety value), fibre, vitamin E, and B vitamins (riboflavin, niacin and folate).