The recipe for puff pastry used for croissants has a little bit of sugar in it. Also, for best results, it needs to be turned 6 times, not only 4. Of course you could use this rough puff pastry for croissants, I'm pretty sure they'll be pretty good, just not the best. I think this one is very suitable for fast tarts, or any savory use, cheese straws. pigs in a blanket, onion tart, "french style" pizza, etc.