Laminated dough

In order to get those buttery flaky layers in croissants, you have to put them there. You roll butter in to the dough, then fold it and roll it, fold it and roll it again and again. Then you can make danishes or croissants. But you can't take them home.

Before baking.

After baking.

I don't have better pictures of our wonderful danishes with apple filling because I didn't get one. An assembly line was formed, for time's sake, and the entire class' pastries were glazed then put in a box. What I took home was 6 burnt berry filled danishes. I'm not bitter.