This recipe looks great!! I have been trying to find a recipe for croissants. I saw the flaky layers and I wonder if I can use this recipe for it. Any suggestions? Thank you so much for your time. Kesha - You could try using this recipe but I do not think it will hold up very well as traditional croissant dough is a yeasted dough. The many layers of dough and butter and the presence of yeast helps to deliver those flaky layers we all enjoy in a croissant. It is a tedious and can be a daunting process but can be very rewarding too! I don't want to discourage you so try using the turnover dough and write us back. We'd love to hear the results. Elisabeth @ KAF

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