I've made these now for the 2nd time. Curiously, in both instances the recipe required an extra 30+ grams above the maximum allotted in the recipe (using 1/2 the recipe). Working in the extra flour (since I don't put it all in at once) leads to a lot of kneading. Not sure if that affects the final product or not. It achieved a nice flake but I wondered if it mightn't have been even better. What was novel in all of this was that I did all of the folding and rolling outside. It was a nice cool night so it seemed a good idea to do it outside where everything wouldn't melt - and I put the rolling pin in the freezer between folding. There was something REALLY nice about working the dough in the cool air under the night sky. I did manage to mess up the cuts, coming out with 16 rather than 12 bits of flour (a 1/2 recipe, remember) - resulting in mini-croissants. But it turned out that those were even more ideal for my 4 and 7 year olds who scarfed them up smeared with a bit of home-made hazelnut spread (happy accidents!) All in all very rewarding and very delicious. Thanks KAF. You folks are fast turning me into a baker..

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