The recipe and technique varies, but traditionally croissants are made using layers and layers of dough and butter or margarine. A thin layer of dough is covered in a layer of butter or margarine, and then folded. This process continues, sometimes until there are more than fifty layers of dough and butter or margarine. The more layers, the flakier the croissant!
The name “croissant” actually means “crescent” – the magical pastry that fluffs up while baking.
If you purchase croissants in United States, there are various types of toppings and fillings to choose. You can pick the one filled with spinach, cheese or ham.