Festive leafy croissants

My mom loves to make yeast dough. One of her recipes she made for us for dinner (lol) was this one. I can say that they break it: p :-))

Preparation steps

From all the listed ingredients, knead the dough and let it rest for about 30 minutes in a warm place.
Divide the dough into 10 smaller balls. Roll out each ball as thinly as possible and coat it with previously softened margarine, which we previously divided into nine parts. Repeat the procedure with each ball, except for one that remains uncoated. .
From this group of crusts, stretch one large crust. First cut into quarters, then eighths, and finally into sixteenths ... depending on how many croissants you want.
Wrap the croissants, arrange them in a tray and leave for another 15 minutes to rise. Bake at 250 degrees for about half an hour.
Note: Coat the pan with donkey, and put a small piece of margarine on top of each croissant.

Serving

We like them the most in a salty combination, with cheese. In a sweet version with powdered sugar and jam.

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Rosa Cooking