Mike Acord wrote:

> Has anyone tried making croissants from frozen puff pastry dough? It
> would seem to be an easy thing to cut triangles rom the dough, roll
> them, and bake. I have not tried it, as I just thought of it, but i
> would be interested in the input from someone with more free time.

I've done it with puff pastry and had very good results. I've
used chocolate, fruit, and savory filling etc, all the same that you'd
use for a croissant. It will not be the same as a crossaint however. It
will lack the yeasty flavor and unique texture that a true
croissant has.

The advantage of it is that you don't have the timing and
temperature issues that you do with a yeasted croissant, i.e.
there is no rising of dough, etc. The logistics are much simpler
with puff pastry, but what you end up with is a puff pastry
product, not croissants.

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