Rachel Butler

Oh my gosh. This turned out much better than another recipe I tried last year! The texture of the filling was just right. The taste was fantastic, too! I used a 50-50 mix of white and brown sugar.

I made a few changes, which were mainly related to what I had on hand. I used milk with a little lemon juice in place of yogurt. I cut the honey to somewhere between 1/4 and 1/2 cup (that was all I had). I threw some walnuts and oats into the blender to make 1 cup of walnutty oat flour and mixed that with 1 and-a-little-bit cups of wheat flour. I prefer butter to vegetable oil, so I melted some for that replacement.

My husband said this was "surprisingly delicious." I asked him to elaborate, and he sheepishly said I'm not usually a very good cook. Ha! Thanks for helping me make something that pleased that grump!

These do not even need icing! The flavor is so good, perhaps especially good because I use real butter. ;-) The recipe is easy to follow and works!

Taste is fantastically buttery! I agree with another reviewer that these are more similar to the frozen croissants you can buy and bake at home than a bakery type of croissant. I got mine to be pretty flaky by folding and rolling, folding and rolling the dough.