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Bake for 15-20 minutes, or until golden brown and puffed. Allow them to cool slightly before serving.
Tips for Perfectly Soft and Flaky Croissants
Use Cold Butter: Cold butter is essential for achieving flaky layers. If the butter becomes too soft, the layers won’t develop correctly.
Roll Gently: Avoid pressing down too hard while rolling, as this can crush the delicate layers.
Temperature Control: If you’re working in a warm kitchen, try chilling your rolling pin and workspace to prevent the butter from melting.
Egg Wash Application: For an even golden color, apply the egg wash lightly. Too much can cause uneven browning.
Storing and Freezing Leftover Croissants
Freshly baked croissants are best enjoyed on the day they’re made, but you can store leftovers in an airtight container at room temperature for up to two days. To reheat, place them in a 300°F (150°C) oven for 5-10 minutes.
For longer storage, freeze unbaked, shaped croissants on a baking sheet until solid, then transfer them to a freezer bag. When ready to bake, thaw overnight in the refrigerator, let rise for an hour, and bake as directed. Baked croissants can also be frozen for up to a month; just reheat in the oven for a fresh-baked taste.
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