I'm and experienced baker but have only attempted laminated dough many years ago as a naive young cook making Beef Wellington. Even professional bakers say this is a tough go without a sheeter, but I wanted to "conquer" this last baking frontier. I made these this weekend and despite the fact that my butter kept trying to escape and my edges were not nearly as neat as the photos, they came out better than expected. I made plain croissants, ham and cheese, chocolate and almond...so good, family loved them. My issue was that the bottoms got very brown. Next time I am going to use a light colored pan. So appreciative of this blog!

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