Tender croissants

I usually make these crescent rolls with my mom, especially before the holidays or when we want something to snack on with coffee. It’s the kind of recipe I know almost by heart. Part of the dough always goes into the freezer because the quantities below yield a lot, and the taste holds up well after baking. The lard and sour cream make the dough very flaky, and the walnut and jam filling is just… EN: View full recipe: Tender croissants