dried fruit croissants

[sweet_baking]

This is a second experiment with this recipe. This time around croissants don't look like crabs. They're filled with dried apricots, prunes and walnuts.
They're as tasty as the look.

Comments

[sunburn]

I find it useful to mix the butter with a bit of flour-- it makes it a bit more spreadable rather than having large "pats" of butter in one's layers. I just warm up my cleaned counter, smear the softened butter on it, add a bit of flour (I dunno, a couple tablespoons) and then smear the lot together until they're well combined.

[blue_cassette]

Making your own croissants... that's impressive!!