Good question, Kelly. Pastry flour is very low in protein content, which makes baked goods tender and soft. All-purpose flour has a bit more gluten-forming proteins, which help maintain the structure of the croissant with all the the lovely layers of butter in between. Pastry flour might not support the croissants as much as you like, but you could consider using a 50/50 blend if you'd like to experiment. Happy baking! Kye@KAF

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