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Okay so I have a quick question for clarification. Is this made with crescent dough or puff pastry?This is a significant difference here in the US (not sure where you are from). Puff Pastry is a laminated dough and would flake as shown in the pictures. Crescent dough like that sold by pillsbury is not the same as the croissant dough sold by Sara Lee. I am not nitpicking, I was just confused and wondering how you got all the layers with crescent dough.
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