Fig, cream cheese and almond filled croissant

Fig, cream cheese and almond filled croissant

These light croissants have a reduced saturated fat content and are delicious when filled with cream cheese, figs and almonds, each adding a new food group to enhance the flavour and nutrient content.

Serves:  10 servings

Dietary: semi-vegetarian.  To create a lactose-free version use soy milk and soy yoghurt.

Preparation time: 5 1/2 hours

Cooking time: 20 minutes



400 g flour
1 egg
200 ml milk/soy milk
125 g plain yoghurt/soy yoghurt
8 g active dry yeast
pinch of salt
1 teaspoon sugar


200 g cream cheese
200 g figs, sliced
50 g flaked almonds



  1.  Heat the milk in a pan (should be warm and not piping hot), add the sugar and the yeast.
  2.  Whisk until everything is melted.
  3.  Let it rest for 10 minutes.
  4.  Work together the flour, egg, salt, yoghurt, and the milk combined with the yeast for around 20 minutes until the dough is smooth.
  5.  Let the dough sit at room temperature for around 3 hours until the volume has doubled.
  6.  Divide the dough into two parts.
  7.  Use some flour to roll the dough into a thin layer.
  8.  Cut the rolled dough into slices as it was a pizza.
  9.  Roll each slice to obtain the typical form (start from the larger side).
  10.  Bake at 170°C for around 20/35 minutes.
  11.  Let the croissants cool at room temperature and then cut them in half.
  12.  Spread the cream cheese on the bottom half, add the sliced figs and flaked almonds.


This recipe has been donated by Francesca Straniero, Registered Associate Nutritionist.  The fillings have been provided by Kathy Lewis Registered Nutritionist



Per serving:
Total calories: 235 kcal
Fat: 6.7 g
Saturated Fat: 2.3 g
Carbohydrate: 34 g
Total sugar: 4.1 g
Fibre: 2.4 g
Protein: 8.9 g
Salt: 0.22 g



This croissant recipe has a reduced saturated fat content than your traditional recipe.  It also offers a good source of protein.



  1.  For a more savoury tasting filled croissant, replace the cream cheese with goats cheese.
  2.  For a more sweet tasting filled croissant, replace the cream cheese with Fromage frais.


©  2021 The Caroline Walker Trust