Mix pastry together for 15 minutes and roll it to 1.5 cm. Refrigerate for 1 hour.

Wag the hard butter with a rolling pin until it softens but still cold.

Do a book fold for 4 times.

Cut into 2 and chill for 1 hour.

Roll out thinly to 4 mm and cut into triangles.

After they are done, they can be frozen to be used when needed.

To cook the croissant, first raise till they are double their sizes on an oiled baking pan.

Brush with egg and water mixture.

Bake at 180C oven until golden in color.