Pastry-Bread Hybrids: Croissants, Danish Pastries

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Croissants and Danish pastries are made in very much the same way that puff pastry is. Because the doughs for croissants and Danish pastries are essentially bread doughs, both moister and softer than puff dough, they are easily torn by cold, hard fat. The proper consistency of butter or margarine is therefore especially important in making croissants and Danish pastries.