...many hours later I returned home from work to find my croissant triplets had doubled in size. That development certainly boded well for the texture. I crossed my fingers, set the stove dial to 350, and like the witch in Hansel and Gretel, slid the children into the oven.
Seventeen minutes later I retrieved the croissants, which had browned lightly. FYI, I prefer I slightly soft croissant, but if you're aiming for a very crispy exterior, leave them in the oven longer.
This breakfast pastry fairy had an insanely happy ending. I cannot believe how a croissant resurrected from its frozen state could have such amazingly buttery, light, and flaky dough. Complementing this savory casing studded with roasted seeds was a sweet, intense pumpkin and cinnamon filling. I consumed two of these babies post haste and forced myself to leave one for my husband.
Very often you do not get what you pay for with regards to pricey gourmet food. This product is a wonderful exception.