Crescent roll dough

Croissant dough is a basic and versatile preparation primarily used to make traditional croissants or other types of laminated pastries with a semicircular shape. This dough is characterized by its light, flaky, and crispy texture, the result of a lamination process that incorporates layers of butter into the dough, giving it its distinctive appearance and flavor.

The origin of croissant dough lies in French pastry-making, although its popularity has spread throughout the world, adapting to different cultures and preparation methods. Traditionally, this dough is used to create soft and buttery pastries that can be filled with sweet or savory ingredients.

Properties: This dough is rich in carbohydrates due to its flour base and contains fats derived mainly from butter, which provides flavor and a unique texture. Although it is not a particularly high-protein or high-fiber food, its composition makes it ideal for breakfast or snack recipes where a flaky texture and delicate flavor are desired.

Synonyms in Latin American Spanish: Depending on the country, this ingredient may be found under different names such as masa de croissant, masa hojaldrada para media luna, masa para croissant, or simply rollo de croissant. In some regions, the word media luna refers directly to the final product, so the dough may be named similarly to properly identify the ingredient.