Homemade Croissants

Made croissants using recipe from Cooks Illustrated magazine. I've made
these before and like how they turn out. They take a while to make but
it's small bursts of activity spread over 24 hours or so. The recipe
calls for chilling the dough by putting it in the freezer for 30 minutes
before you roll it out. This is done multiple times over a number of hours and helps
 spread the butter throughout the crust.

We filled some of the croissants with ham and cheese before baking,
these are my favorites!