A croissant is a buttery and flaky viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough.

Croissants are named for their crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Croissant - From Wikipedia, the free encyclopedia