I also never had luck with the croissants rising as well after freezing the dough. So instead, I go ahead and bake all the croissants and then freeze on a cookie sheet. After frozen, I layer them in a plastic storage keeper. Then it’s easy enough to pop a couple on a parchment lined baking sheet and bake at 400deg F for about 5-7 minutes and they crisp up and taste just as good as fresh baked!

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