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Flaky Croissants

These croissants may be a little time-consuming, but for holidays and other special occasions, it's worth the extra effort - and calories!

8 ServingsPrep: 25 min. + chilling Bake: 20 min. + cooling

Ingredients

2-1/2 to 3 cups all-purpose flour
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
3/4 teaspoon salt
1 cup warm water (120° to 130°)
1 tablespoon shortening
1 cup cold butter, cubed
1 egg, beaten

Directions

In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add warm
water and shortening. Beat on medium speed for 2 minutes. Add 1/2
cup flour; beat 2 minutes longer. Stir in enough remaining flour to
form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Cover and refrigerate for 2 hours.
Turn dough onto a lightly floured surface; roll into a 15-in. x
10-in. rectangle. In a small bowl, beat cold butter until softened
but still cold. Spread dough with a fourth of the butter. Fold dough
into thirds, starting with a short side. Turn dough a quarter turn.
Repeat rolling, buttering and folding three times. Wrap in plastic
wrap. Refrigerate overnight.

2 of 2

Flaky Croissants (continued)

Directions (continued)

On a floured surface, roll dough into a 14-in. square. With a sharp
knife, cut into quarters. Cut each quarter diagonally in half,
forming two triangles. Roll up triangles from the wide end; place
with pointed end down 2 in. apart on a greased baking sheet. Curve
ends to form a crescent shape. Cover and refrigerate for 20 minutes.
Brush with egg. Bake at 425° for 13-18 minutes or until golden
brown. Remove from pan to a wire rack to cool. Yield: 8 croissants.

Nutrition Facts: 1 serving (1 each) equals 375 calories, 25 g fat (15 g saturated fat), 88 mg cholesterol, 462 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein.