Croissant

The origin of this flaky, buttery-rich yeast roll dates back to 1686, when Austria was at war with Turkey. Croissant is the French word for crescent. Originally, the croissant was made from a rich bread dough. It wasn't until the early 1900s that a creative French baker had the inspiration to make it with a dough similar to puff pastry. Croissants can be made with buttered layers of yeast dough or puff pastry. They're sometimes stuffed (such as with a stick of chocolate or cheese) before being rolled into a crescent shape and baked. Croissants are generally thought of as breakfast pastries but can also be used for sandwiches and meal accompaniments.