Part 5/8:
Once the dough is rested, it is rolled out to a rectangle measuring 16x20 inches. The dough is then cut into triangles—marked at five-inch intervals—prepared for croissant shaping. Each triangle's tail is gently stretched, then rolled tightly from the base to the tip, forming a classic crescent shape. For a luxurious twist, a small piece of almond paste can be added at the base before rolling, creating an almond croissant version.