A croissant is a buttery, flaky, French viennoiserie pastry inspired by
the shape of the Austrian kipferl but using the French yeast-leavened
laminated dough. Croissants are named for their historical crescent shape,
the dough is layered with butter, rolled and folded several times in
succession, then rolled into a thin sheet, in a technique called
laminating. The process results in a layered, flaky texture, similar to a
puff pastry.
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