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Follow our step-by-step recipe to make a classic baked good worthy of a French pastry shop.

Source: Martha Stewart Living, May 2006


For the dough

For the butter package

For brushing


Cook's Notes

The butter used for the butter package must stay cool. If it begins to melt at any point, refrigerate it briefly.

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How would you rate this recipe?
  • hopetaylurr
    21 OCT, 2018
    This was my first attempt at making croissants and they turned out perfectly!! This will be my go-to croissant recipe and it only took 2 days from start to finish. Honestly I don't understand the below average rating of this recipe, my croissants turned out beautifully! Shiny on the top, flaky and rich croissants!
  • BakingfanaticUK
    1 JAN, 2014
    A marvellous recipe. You cannot beat a bit of elegant vienoisserie!
    • ALR8913779DW
      24 DEC, 2017
      Love this recipe.. i add turkey or ham and gouda or havarti before shaping the croissants... or chocolate sometimes... my family begs for these constantly!
  • Maura Pet
    9 DEC, 2013
    this is the best recipe online!! If you are a beginner this is the way to go! I do like to use the cross method to wrap the butter up, I have found it doesn't leak through that way, I have tried so many ways. This dough is fantastic and easy to roll! Thank you for sharing!!
  • Abdul wahab
    7 DEC, 2013
    Mouth watering delicious foods is here.. wow!!! Homemade Croissants Recipe
  • Nicoo
    9 DEC, 2011
    Being French born I found this recipe being an excellent one! I have tried a few recipes in the past and this one takes you really step by step. If I have to make some changes for next time I make them it will be to lower the oven and reduce the butter a little. Thanks Martha for all your wonderful shows. Being French born

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