Reviewed: Dec. 3, 2009

These are delicious! The dough is easy to work with and they turn out beautiful. I will make again.

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Cafe Martin

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

Quick? Yes these are quick compared to a true croissant which is butter/fold/roll butter/fold/roll over and over adnausium. I have been delighting guests with these for fourty years. There aren't many "quick" recipes that turn out as well as this one!

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crabbie

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Reviewed: Oct. 3, 2009

True these criossants arn't made like traditional croissants(the butter is actually "laminated" or folded into the dough to create layers) but the ingrediants are basically the same therefore create the same buttery yummy taste. Great recipe.

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JustJanel

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Reviewed: Aug. 2, 2009

I suggest using this dough as a base for cheese danish. I use 8oz.cream cheese, 1/4 c.sugar, 4 Tb.cornstarch & 1 egg for the cheese filling. Just combine the ingredients, roll out the dough, fill the center. cut one inch strips on each side then fold. Let it rise for 2 to 2-1/2 hours before baking. For added flavour you may top the cheese filling with any kind of fruit jam.

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Cooka

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Reviewed: Mar. 17, 2009

This recipe is excellent! So light and fluffy. Not as fluffy as the tradition croissant... but I haven't been able to master that yet. It really does have the taste and feel of a croissant though, so that satisfies me! I only baked 8 croissants and am freezing the rest so I can have them freshly baked when I feel like it. Just freeze them in their croissant shape and then on the day you want to bake them take them out a couple of hours ahead of time to thaw and rise. Also, beat 1 Tbsp of water with the egg before brushing it on... it makes a better glaze.

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Reviewer:

Chen

Cooking Level: Expert

Home Town: Sundre, Alberta, Canada

Living In: Oslo, Oslo, Norway

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Reviewed: Feb. 19, 2009

I've used this recipe for years, especially for holiday meals. My family loves them. I would never attempt to make croissants the real way, with all the folding of the pastry, but this recipe gives good results with much less work. If you want authentic croissants, then I think you have to make them the 'authentic' way, so don't make these and complain that they aren't authentic.

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COOKIE58

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Reviewed: Sep. 10, 2008

These croissants are delicious. It has become a family tradition to serve them at holiday meals. The fact that the dough is started the night before is really helpful during the last minute rush of meal preparations!

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Cherrychip

Cooking Level: Expert

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Reviewed: Jun. 12, 2008

I have never in my life made any kind of pastry so to start off with croissants was a challenge for me. These turned out to be INCREDIBLE. My family and myself were extremely impressed with these and I plan on making them again very soon. Someone said that the instructions were vague but it all worked out very well for me!

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Arin

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Reviewed: Jan. 14, 2004

delightful. not fluffy like in the store, but everyone loved them

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SPARKY4CA

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Reviewed: Apr. 26, 2002

While delicious, these aren't really croissants. They're missing those lovely layers that make croissants what they are! It hasn't stopped the children and I from eating an embarrassing amount of them, and I know they'll be popular with guests... it's just that I was looking for a shortcut to the authentic thing. I'll keep looking, but then again maybe there isn't one!

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Morena

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Reviewed: Oct. 6, 2001

I'm sure the author had good intentions, but this recipe was not great. The instructions were vague and therefore my croissants turned out to be more like hotdog buns than nice flaky pastries.

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TANYAFRITZ

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Reviewed: Jun. 14, 2001

I really enjoyed making these croissants. I did not refrigerate them for four hours as I did not have so much time. I stuck them in the deep-freezer for 30 mins and they taste and look perfect. A sure recipe I will share with my friends

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