Yummy Giant Croissants

So I decided that I would start a new tag in my blog for meals/snacks that were 200 calories or less. I was so surprised to find a recipe for big flaky croissants that were under 200 calories and actually thought about not making them. How can something so big only be 199 calories. I was pleasantly surprised by this recipe. They are so good, your taste buds wouldn't miss the extra fat. If you ask me, this paired with a nice big cup of coffee in the morning, is by far the best way to start the day.

This recipe is very good but it does take a long time... about 8hrs in total. Totally worth the time and work it takes to make them.

I know they aren't the prettiest croissants, but they don't look that bad for a first timer. LOL!

Recipe is from All recipes link below.

http://allrecipes.com/Recipe/Croissants/Detail.aspx

WHAT YOU WILL NEED:


1 1/4 teaspoons active dry yeast
3 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 3/4 cups all-purpose flour
2 teaspoons white sugar
1 1/2 teaspoons salt
2/3 cup warm milk (I use 2%milk)
2 tablespoons vegetable oil (you can also use applesauce in place of the oil)
2/3 cup unsalted butter, chilled
1 egg
1 tablespoon water

WHAT YOU WILL NEED TO DO:

Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.

Pour flour into a mixing bowl.

Dissolve 2 teaspoons sugar and salt in warm milk and then Blend into flour along with yeast and oil.

Mix well; knead until smooth. Cover, and let rise until over triple in volume.

Deflate gently, and let rise again until doubled.

Deflate again and chill for 20 minutes.

Massage butter until pliable, but not soft and oily.

Pat dough into a 14 x 8 inch rectangle.

Smear butter over top two thirds, leaving 1/4 inch margin all around.

Fold unbuttered third over middle third, and buttered top third down over that.

Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle.

Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag.

Refrigerate 2 hours.

Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again.

Turn 90 degrees, and repeat. Wrap, and chill 2 hours.

To shape, roll dough out to a 20 x 5 inch rectangle.

Cut in half crosswise, and chill half while shaping the other half.

Roll out to a 15 x 5 inch rectangle.

Cut into three 5 x 5 inch squares. Cut each square in half diagonally.

Roll each triangle lightly to elongate the point, and make it 7 inches long.

Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly.

Let shaped croissants rise until puffy and light.

In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.

Bake in a preheated 475 degrees oven for 12 to 15 minutes.

One Croissant is one serving. Calories: 195, Total Fat: 13.4g, Cholesterol 46mg