Tuesday, April 3, 2012


No matter how many times I attempt to make aunt Toula's croissants, something always goes wrong.  They still taste good, but they're never like hers.

Hopefully, the step by step breakdown I made note of while in Florida will help perfect the recipe.

Today, I'm attempting to make these croissants, less the eggs.  Wonder if they'll still be tasty?  Stay tuned....

.....I'm very surprised and pleased to say they turned out.  The colour isn't quite the same, but the flavour is.  Anyone with an egg allergy will enjoy this recipe, less the eggs.

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