There's nothing quite like homemade croissants. These croissants are buttery, crisp on the outside and flaky on the inside. Serve for breakfast, as a sandwich or simply a snack.
The key to rolling out the butter and dough layers is to have them both at the same temperature when you begin. The butter should be bendable but not greasy; if it's too cold, it will be prone to cracking. Tip: take the butter square out of the refrigerator about an hour before you start laminating.
I love these. This recipe is also very detailed, so it's easy to follow. One problem was the cooking time. I found it took only 13-15 or so minutes. Not the 22-25 minutes in the recipe. - 09 Jan 2010 (Review from Allrecipes US | Canada)
Some recipes you need to leave to the bakery down the street. - 10 Jan 2010 (Review from Allrecipes US | Canada)
Pay attention to the sizing of the croissants. If they are too small they will be crisp with very few folds inside. Try to keep the final triangles larger than 5 inches at the base. The folding process is actually much simpler than it sounds. It does not take as many chill-thaw cycles. - 18 Sep 2010 (Review from Allrecipes US | Canada)