I Want a Croissant

Yum-yum-yum, today is National Croissant Day. Crescent-shaped rolls have been around since at least the 13th century, but the secret to the flaky croissants we love today is laminated dough. Laminating is folding butter into the dough making multiple thin layers. It makes an airy, buttery pastry. I’ll take a chocolate croissant, please!

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