I have made these croissants three times now, and they are amazing! My son, a grouchy teenager, goes absolutely nuts for these. Here are a few things I've learned/suggestions: As mentioned in other reviews, sometimes your may have to add more flour if the dough is too sticky/wet to knead. Add a little at a time until you get that nice, smooth, elastic dough. I bake them at 450 degrees instead of the recommended 475, but that's probably because my oven tends to be off by a few degrees on the warm side. I line the cookie sheet that I bake them on with parchment paper. This keeps the bottoms from burning and makes cleanup very easy. I only bake what we need and keep the unused dough in the plastic bag. The croissants are just as delicious two days later as they were when the dough was fresh. Since making these is an all-day affair, you can keep this in mind if you would like to make the dough on a day when you don't have much going on, and then bake them on another day. One more thing, my son loves these as pigs-in-a-blanket. I roll out the croissant, add a half slice cheese and half hotdog, roll up and bake as directed. Insanely good! Thanks so much for this awesome recipe.
P.S. Had to edit this to give it five stars. I accidentally gave it one star, and this recipe deserves the full five plus!
1 user found this review helpful
Jul. 18, 2011