Croissants

 Very tasty, soft, crumbly croissants that just melt in your mouth. For dough 1: ? sour cream - 200 g ? flour - 300 g ? baking powder - 0.5 tsp. For dough 2: ? butter - 200 g (room temperature) ? flour - 250 g ? baking powder - 0.5 tsp. Filling options: ? berry jam ? chocolate cream Nutella ? raisins ? nuts with sugar When preparing: 1. For dough 1, sift the flour with the baking powder into a bowl, add the sour cream and knead the dough. 2. For dough 2, sift the flour with the baking powder into a bowl, add the softened butter and knead the dough. 3. Roll each dough into a ball and place it on a floured work surface. 4. Separately roll each dough into a layer about 1.5 cm thick, stacking the layers on top of each other. 5. Roll the dough into a layer 1 cm thick and fold it like an envelope. 6. Roll it out again into a layer and fold it like an envelope. Repeat the folding/rolling process 2 more times. 7. Then fold the dough like an envelope once more, wrap it in plastic wrap, and refrigerate for 30 minutes. 8. I prepared a double batch of dough, so after refrigerating, I slightly rolled out the dough and cut it into 2 layers, while I made croissants from one layer, the other was waiting in the refrigerator. 9. The photo shows how flaky the dough structure turns out. 10. After taking the dough out of the refrigerator, roll it into a rectangular layer about 0.5 cm thick, cut it into 2 long strips, and cut each strip into triangles with a base of about 4-5 cm. 11. Place the filling at the base of the triangles and roll them into croissants, slightly stretching the corners of the triangle's base to ensure the middle of the croissant isn't too thick. 12. Place the croissants on a baking sheet with some space between them and bake in a preheated oven at 180 degrees C until golden brown (about 12-15 minutes). 13. Cool completely and dust with powdered sugar. Enjoy your meal!