On Jun 22, 2011, at 2:07 PM, curtisdeltablues wrote: > --- In FairfieldLife@yahoogroups.com, Sal Sunshine <salsunshine@...> wrote: >> >> Well, philo is different from puff pastry. > > Yes, I understand now. So maybe your idea has more merit than I thought. I > have only used Philo and thought they were similar. If puff pastry can rise > and isn't crunchy inside you might be on to something. It might be a > crunchier croissants which would not be a bad thing in my book. I hope you > do it! > > Here is a recipe I found on puffpastry.com for croissants. > > http://www.puffpastry.com/recipedetail.aspx?recipeID=60105&rc=-1
Yes, that's the one I saw! > I hope you do it and report! I'm letting the dough thaw as I type. Sal
