kroaatteja

Kroaatteja is the Finnish word for croissants. These crescent-shaped pastries are a staple of French bakeries and have gained international popularity. They are made from a layered yeast-leavened dough, a process known as laminating, which involves repeatedly folding and rolling butter into the dough. This technique creates the characteristic flaky, airy texture and rich buttery flavor.

The making of kroaatteja is labor-intensive, requiring careful temperature control and precise folding. The dough is typically made with flour, water, yeast, sugar, salt, and a significant amount of butter. After the dough is prepared and chilled, it is shaped and baked until golden brown.

Kroaatteja can be enjoyed plain, often for breakfast, or filled with various ingredients. Common savory fillings include ham and cheese, while sweet variations might feature chocolate or almond paste. The pastry's delicate layers and buttery aroma make it a popular choice for cafes and bakeries worldwide, including in Finland where the term "kroaatteja" is widely used. Its versatility and delicious taste contribute to its enduring appeal.