Lay the puff pastry on a lightly floured pastry and oven with a
pin roll slightly, you just need an extra inch or so on each side,
not more. Cut in half and save the 1 half for your next batch (or
make it and have 8 croissants!). Cut your other half in half
(again! so you have 2 squares!) and cut each square on a
diagonal so you have 4 triangles. Stretch out each triangle so
the point is centered.
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