>Thanks for the heads up on that. I'll either try the phyllo or else
>stick
>with the ready-made crescent rolls. I did find a croissant dough
>recipe
>last night at Border's bookstore, so I might give it a shot sometime.
>The ingredients weren't expensive, so if it turned into a colossal
>failure,
>at least it wouldn't be a costly one.
>
>Michael


If you ever do try to make croissants make sure you only use real butter and
not margarine or spread. You have to use real butter if you want them to turn
out right. The reason you can't use margarine is because the margarine will
melt and leak out of the dough before the dough has a chance to start baking.
You'll end up with dinner rolls swimming in pools of melted margarine. Some of
this melted margarine will also probably spill on to the floor of your oven and
start smoking. I learned that from firsthand experience. This won't happen if
you use butter.