Once the oven is heated, put one tray of croissants on the top rack of the oven and the other on the bottom rack vertically. Bake for 15 minutes and s...
Step 9: Rolling Out the Dough
On a lightly floured surface, roll one half of the dough into a 6 1/2 x 20-inch rectangle.Trim the edges of the dough if they are uneven. The dough should be about 1/8 - 1/4-inch thick (check to make sure it's easily lift-able). Repeat this for the other half of the dough.
Transfer each large rectangle onto one of the prepared baking sheets. Refrigerate for about 20 minutes or until the dough is firm.
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