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By Red Apple Guy on May 18, 2013
"Classic laminated dough for croissants, pastries and other flakey baked items. This recipe is my take on several recipes, but heavily influenced by Peter Reinhart's recipe in Artisan Bread Every Day. The long resting times are not reflected in the preparation or cooking times given here. The butter can be increased to 10 ounces or 2.5 sticks..."
Prep Time: 45 mins
Total Time: 1 hrs 15 mins