Croissants are a culinary item that have been around for well…a really long time. Crescent-shaped rolls are a part of several cuisines–one example would be the kifli from Eastern Europe, versus the well-known Western European version, like 17-1: Croissants. 🌙
![17-1 Croissants](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/17-1+Croissants.jpg?w=720&ssl=1)
Wikipedia mentions that frozen pre-formed croissants are pretty readily available these days (and have been since the 1970s), so making this recipe’s truly a labor of love–it takes a good amount of effort, as noted above.
![17-1 Croissants1](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/17-1+Croissants1.jpg?w=720&ssl=1)
2 hours of prep time is optimistic–there’s a lot of rolling, pressing, forming, and general dough manipulation rounds broken up by fridge/oven intervals.
![IMG_4669](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4669.jpeg?w=720&ssl=1)
Ingredients. There’s not a lot in terms of components–it’s more about technique for this recipe. I chose to include the poppy seeds, because why the hell not.
![IMG_4670](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4670.jpeg?w=720&ssl=1)
Dry ingredients mixed together.
![IMG_4672](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4672.jpeg?w=720&ssl=1)
Dissolving the yeast.
![IMG_4674](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4674.jpeg?w=720&ssl=1)
Dropped in the egg.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4675.jpeg?w=720&ssl=1)
Started working in the flour after beating the egg in with the other ingredients.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4676.jpeg?w=720&ssl=1)
Probably over-floured it a bit–it’s a fine line between too tacky and too dry.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4678.jpeg?w=720&ssl=1)
Rolled it out with my dollar store pin. Cheap doesn’t necessarily mean bad–especially if it gets the job done.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4679.jpeg?w=720&ssl=1)
I didn’t go all the way over to the halfway point of the dough with my butter–it just seemed like SO much butter.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4680.jpeg?w=720&ssl=1)
Lots of folding, rolling, buttering, chilling.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4687.jpeg?w=720&ssl=1)
I kept it on this small cutting board while moving it in and out of the fridge.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4697.jpeg?w=720&ssl=1)
After doing the butter cycle 3 times, I did the final long roll out for the cutting of the shapes.
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I cut these (somewhat unevenly) with a bench scraper, but you can get an actual croissant cutter, which looks super cool and is totally going on my Amazon wishlist.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4699.jpeg?w=720&ssl=1)
Rolled them somewhat unevenly (to match the cuts), but I think they’ll still somewhat resemble traditional croissants.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4702.jpeg?w=720&ssl=1)
Egg washed.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4703.jpeg?w=720&ssl=1)
Poppy-seeded half of them–that way there’s an option for those who aren’t interested in poppy seed.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4704.jpeg?w=720&ssl=1)
After baking–they look pretty good (if not small and wonky).
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4705.jpeg?w=720&ssl=1)
Despite their small size and weird formation, there are some nice flaky layers in there.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4708.jpeg?w=720&ssl=1)
Some look nicer than others.
![](https://i0.wp.com/simplydeliciouscookbook-photos.s3-us-west-1.amazonaws.com/section3/group17/01/IMG_4712.jpeg?w=720&ssl=1)
Broke one open for the photo plate so you can see the layers. These really were good–we made sandwiches with them, ate a few for breakfast, and sent the rest off with my dad to his work. If you’re interested in a lot of work (but for a potentially impressive reward), give them a try at least once. This one intimidated me for a while, but I’m glad I took the challenge.
Grade: A