Fillo Blueberry Croissant
Sabrina MOK - Accredited Practising Dietitian (Australia), Member of HKDA, said "Replacing butter with olive oil makes the pastry a healthier yet crispy snack."
Ingredients (Serve 2):
| Fresh blueberries | 50 g |
| Fillo sheets | 3 |
| Olive oil | 1/5 teaspoon |
Cooking Method:
| 1. | Liquidise the fresh blueberries in a blender and reduce it on fire into a sauce. |
| 2. | Brush olive oil on the surface of each fillo sheet, stack the sheets together, and place the fresh blueberry sauce on top. |
| 3. | Cut the stack of fillo sheets into triangles with all sides measuring 3 inches. |
| 4. | Make a slight cut at the middle of one side of each triangle. |
| 5. | Roll from that particular side to form a strip. Bend in the middle to simulate a croissant. Bake at 180°C until gold brownish. |
Per Serving:
| Energy (kcal) | 102 |
| Carbohydrate (g) | 18 |
| Protein (g) | 2 |
| Fat (g) | 2 |
| Sugar (g) | 3 |
| Sodium (mg) | 138 |
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
Cooking Tips:
Instead of blueberries, try raspberries, strawberries or other berries of your choice.
This recipe is provided by Mr. Jack CHUA.
Extract from CookSmart, Issue 16
