Irregular croissants

This was the last thing we worked on before finals. Unlike the danishes, we did take our time to make croissant dough completely from scratch. We made a simple dough with flour and then folded in slabs of butter. Our school had a sheeter to help us quickly roll out the dough and layer the butter. We rolled and chilled the dough a total of 4 times, if I remember right. Maybe even more. I wanted to make smaller croissants so I could have more of them. The shapes are kind of awkward, but the flavor and flakiness was all there.