The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.
This delicious treat, along with French fries, has been uncorrectly attributed as a French dish.
The earliest story of the croissant dates to 1683 when Ottoman Turks sieged Vienna, Austria. The legend says a baker warned the military of Turks tunneling under the city.
When the Turks were defeated, the baker made a pastry in the shape of the muslim crescent so that people would symbolically be devouring the Turks they just defeated. It was called a kripfel.
Then, the pastry would make its way to Paris via an Austrian artillery officer who started a baker and brought with him the kripfel and it evolved into the croissant.
