Reviewed: Nov. 11, 2011

i really liked this recipe, they turned out fluffy and my family loved them

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Reviewed: Oct. 22, 2011

I found the dough dry and difficult to work with. They came out dense and tasted like a biscuit. It was not worth the time and trouble it took to make them.

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Louisa

Reviewed: Jul. 18, 2011

I didn't have a lot of time, so I skipped the lenghty period that the dough was supposed to spend in the fridge. They were fine without it, though not very flaky or croissant-like. I also put raspberry jam and fresh raspberries in it, and they were great. I wouldn't suggest skipping the chilling time, unless you are in a rush.

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mollyrockshard

Reviewed: May 27, 2011

Great flavor, but they turned out really small and I was looking for sandwich-sized croissants. Next time I will divide the dough into 2 balls instead of four to obtain a larger size. Delicious!

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Reviewer:

Melissa

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: Colfax, California, USA

Reviewed: Aug. 26, 2010

Being a croissant junky, though a good dough, this is more like a canned crescent roll. This dough is wonderful and versatile though. I made strombolies with it and the butter and garlic over the top made it scrumptious. I made sweet rolls and just plain old bread with dinner rolls. Great dough, but if you were expecting the butter croissant you get at your local pastry shop or coffee cafe, this is not it.

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Reviewer:

lopezli

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

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Cooking Level: Intermediate

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

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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Reviewer:

JustJanel

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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Reviewer:

Cooka

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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