Achieving perfect, flaky, buttery layers that are so representative of croissants can seem like an impossible task if you don’t bake often. But the trick to a great croissant lies in a carefully calculated process of folding dough with a layer of cold butter repeatedly back onto itself. If you can fold a simple letter into thirds, then you can likely make a great croissant. Make your own pastries, or use them to create decadent chocolate, pumpkin and caramel bread puddings--or even as a flaky, toasted bun for hot dogs! Here, 5 great ways to use croissants.