How to make it

  • Butter Paste

  • Beat butter and shortening into a paste.
  • Scrape onto a sheet of plastic wrap and shape into a rough square. Refrigerate.
  • Dough

  • In a bowl, mix the “dough” ingredients together to form a soft, but not sticky, dough.
  • Knead on a floured surface for 5 minutes, then place in a zip-top bag or a greased bowl, cover and refrigerate overnight.
  • Lamination

  • The next day, remove the butter mixture and the dough from the fridge and let stand 30-45 minutes at room temperature.
  • Place the dough on a floured surface and roll it into a large square.
  • Set the block of butter diagonally on the square dough.
  • Bring each corner of the dough square over the butter square, allowing the edges of the dough to overlap.
  • Starting from the center of the square, roll the dough out into a rectangle.
  • *NB: If at any time the butter gets too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate 30 minutes before proceeding.

  • Letter-fold the dough (into thirds).
  • Reposition the dough so that the open ends are at 12 and 6 o'clock.
  • Roll the dough into a rectangle, working from the center of the dough.
  • Fold both open ends of the dough into the middle, then fold the already-folded dough in half (book-fold).
  • Wrap the dough in plastic and refrigerate for 2 hours.
  • Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and repeat both folds as above.
  • Place in a zip-top bag or wrap in plastic and refrigerate overnight.
  • Final Shaping & Baking

  • The next day, roll the dough into a ¼” thick rectangle.
  • Trim the edges of the dough and cut 6 triangles across the long edge of the dough.
  • Starting at the base of each triangle, roll dough up into a log.
  • If desired, bend in the corners to form the traditional crescent shape (or leave straight, either is delicious).
  • Place on a parchment-lined sheet and let rise 1 hour, until doubled in size.
  • Preheat the oven to 425F.
  • Whisk together the egg yolk and water and brush pastry with egg wash.
  • Bake 14-16 minutes, until golden and light.

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  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 239.2
    Total Fat: 16.3 g
    Cholesterol: 58.6 mg
    Sodium: 82.2 mg
    Total Carbs: 20.4 g
    Dietary Fiber: 1.5 g
    Protein: 3.7 g
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