Butter Croissant

Butter croissants are made through with thin layers of dough that alternate with butter and are folded, turned, rolled out many times. With those layers, a croissant (and even the humble breakfast Danish) is classified as a "laminated" pastry, in which thin layers of dough alternate with butter and are folded, turned, rolled out many times and rested in the fridge over three or four days to ferment: the more time the dough spends fermenting, the more flavour the croissant will have.