"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Croissants Recipe

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This recipe for Croissants, by , is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cynthia Newsome
Added: Sunday, December 2, 2007


1 package active dry yeast
1/2 cup warm water
1 cup lukewarm milk (scalded & then cooled)
2 tbs. shortening
2 tbs. sugar
1 tsp. salt
1 tsp. grated lemon peel
2 eggs
4-1/2 to 5 cups flour
1 cup butter, softened
Light cream

Dissolve yeast in warm water. Stir in milk, shortening, sugar, salt, lemon peel, eggs and 2-1/2 cups of the flour. Beat until mixture is smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board. Knead until smotth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double. Punch down dough. Cover, chill 1 hour.

Punch dough down again. Roll on lightly floured board into rectangle 25x10 inches. Spread with 1/3 cup butter. Fold rectangle into thirds, making 3 layers. Roll out. Repeat process 2 times, spreading rectangle with 1/3 cup butter each time. Divide dough in half, chill 1 hour.

Shape half the dough at a time. Roll each into rectangle 25x10 inches, about 1/4" thick. Cut lengthwise in half, then crosswise into 5 squares. Cut each square diagonally into 2 triangles. Roll up each traingle, beginning at long side. Place rolls, with point underneath, on ungreased baking sheet. Curve to form crescent. Chill 30 minutes.

Heat oven to 425. Brush rolls with light cream. Bake 15-18 minutes or until brown and crisp. Serve hot.




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