| 153 | 154 | 155 | 156 | 157 |
| 1 | 121 | 242 | 362 | 483 |
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Granny White
Place each triangle with the base toward you (south) and the point
away from you (north) on the work surface. Elongate the triangle
height to about 6 1/2 inches by stretching the triangle lengthwise.
Using your fingers, stretch and pull the left (west) corner and
right (east) corner of the base out about a half inch on each side,
widening the base by 1 inch altogether.
At this point you could add a croissant filling.
Holding in your fingers the west and east elongated corners, begin
rolling halfway up toward the north point. Place the fingers of
your right hand, palm down, on the roll and continue rolling as if
rolling a rug under your fingers. Hold the north tip in your left
hand as you roll up to it. Position the north tip in the center
of the croissant and curve the west and east points inward to form
the traditional croissant shape. The north tip should almost touch
the cookie sheet.
Continue with the 5 other triangles. If you are working slowly,
refrigerate al pieces you are not handling so that they will remain
cold and workable.
Roll the other half of the dough into a rectangle 15 inches long
and 5 inches wide. Cut and form 6 croissants as in steps 25−29.
Refrigerate any pieces you are not working with so they will remain
workable. Place the croissants about 2 1/2 inches apart on the
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