Name: Butter Croissants
Cook time: 2 hr
Total time: 19 hr
Yield: Makes 24 pastries
Ingredients: 1 recipe croissant dough(2 3/4 lb), chilled; Special equipment: a ruler, a pastry brush, parchment paper, 2 or 3 garbage bags (unscented), a spray bottle with water

Image may contain Food Burger and Croissant

Butter CroissantsLara Ferroni

Cooks' note:

•Baked and cooled croissants keep 1 month: First freeze them, uncovered, on baking sheets until firm, then wrap them snugly in foil before returning to freezer. When ready to serve, remove foil and bake (not thawed) on a baking sheet in a 325°F oven 5 to 10 minutes.

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