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Flaky Croissants

 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.
Nutritional 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.