The croissant originated from Austria, where it was known as the kipferl, a crescent-shaped pastry that dates back to the 13th century. It was introduced to France in the 19th century by Austrian baker August Zang, who adapted the recipe using a flaky, laminated dough, leading to the modern croissant we know today.
The croissant originated from Austria, where it was known as the kipferl, a crescent-shaped pastry that dates back to the 13th century. It was introduced to France in the 19th century by Austrian baker August Zang, who adapted the recipe using a flaky, laminated dough, leading to the modern croissant we know today.
kipferl
Very popular in Croatia. I remember getting those for school lunch at the nearby bakery.
>kipferl
Very popular in Croatia. I remember getting those for school lunch at the nearby bakery.
Nice, were they made with flaky pastry like the French ones?
Nice, were they made with flaky pastry like the French ones?
We have those and we have more common "breaddy" ones. They are often filled with cottage cheese, so a great quick meal when you are out and about. I'd say they are also bigger than standard.
This is how they commonly look like, but there are multiple varieties:
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We have those and we have more common "breaddy" ones. They are often filled with cottage cheese, so a great quick meal when you are out and about. I'd say they are also bigger than standard.
This is how they commonly look like, but there are multiple varieties:
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