40
Easy
16
Prepare the fluffiest and easiest croissants filled with sugar-free apricot jam! One of the simplest versions of croissants, made without sugar and butter for a lighter treat.
Put the milk, egg, honey, and yeast into a mixer’s bowl, and whisk them well until they are completely combined and the honey and yeast are melted.
Put the milk, egg, honey, and yeast into a mixer’s bowl, and whisk them well until they are completely combined and the honey and yeast are melted.
Cover the bowl with plastic wrap and let the dough rise at room temperature for at least 1 hour or until it doubles in size. (The waiting time depends on how warm the room where you have the bowl is.)
Line 2 baking pans with parchment paper and set them aside.
Drizzle your worktop with olive oil and place the dough on it.
Use a rolling pin to roll out the dough into a 40 cm round sheet.
Cut 16 equal triangular pieces and place one triangle in front of you with the short side facing you.
Gently pull the two bottom corners outward with your hands to slightly widen the base, then roll from the bottom up to form the croissant shape.
Follow the same process until you make 16 small croissants in total, and divide them among the baking pans with the seam side facing down.
Preheat the oven to 180°C (350°F) set to fan.
Use a pastry brush to spread the egg wash over the croissants.
Put the pans in the oven, one by one, and bake the croissants for 12-14 minutes.
Remove the croissants from the oven and set them aside to cool.
Put the milk, egg, honey, and yeast into a mixer’s bowl, and whisk them well until they are completely combined and the honey and yeast are melted.
Cover the bowl with plastic wrap and let the dough rise at room temperature for at least 1 hour or until it doubles in size. (The waiting time depends on how warm the room where you have the bowl is.)
Line 2 baking pans with parchment paper and set them aside.
Drizzle your worktop with olive oil and place the dough on it.
Use a rolling pin to roll out the dough into a 40 cm round sheet.
Cut 16 equal triangular pieces and place one triangle in front of you with the short side facing you.
Gently pull the two bottom corners outward with your hands to slightly widen the base, then roll from the bottom up to form the croissant shape.
Follow the same process until you make 16 small croissants in total, and divide them among the baking pans with the seam side facing down.
Preheat the oven to 180°C (350°F) set to fan.
Use a pastry brush to spread the egg wash over the croissants.
Put the pans in the oven, one by one, and bake the croissants for 12-14 minutes.
Remove the croissants from the oven and set them aside to cool.
183
6.8
1.3
26
8.6
4
1.1
0.34
* Based on an adult’s daily reference intake of 2000 kcal.
* The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions, and have been calculated according to the maximum number of servings.
* Always check the nutrition facts label of the products you buy as the ingredients may change. There are always alternatives that you can use in order to avoid an allergy or intolerance and not change your habits.
183
6.8
1.3
26
8.6
4
1.1
0.34
* Based on an adult’s daily reference intake of 2000 kcal.
* The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions, and have been calculated according to the maximum number of servings.
* Always check the nutrition facts label of the products you buy as the ingredients may change. There are always alternatives that you can use in order to avoid an allergy or intolerance and not change your habits.
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