Am I the only one who thinks laminated dough isn't worth the hassle?

I spent six hours last Sunday trying to get the butter layers right for croissants, and they still came out dense. The whole process (you know, with all the folding and chilling) just felt like a huge time sink for a result I could buy for $3. Has anyone else just given up on making it from scratch and found a good frozen alternative?

3 comments

3 Comments

charlieo291mo ago

Honestly, you're missing the whole point. That six hours is what makes it special. It's not about beating the bakery on price, it's about the craft. Tasting a perfect, flaky layer you built yourself from flour and butter? That feeling is unbeatable. Frozen dough will never give you that pride. You just need more practice, maybe a better recipe.

parker2461mo ago

Lol my first try looked like a sad pancake.

jennifercooper8h ago

Totally get that pride thing. But man, sometimes you just want a croissant.