If you can't decide whether you want savoury or sweet croissants, make some of each and everyone's happy.
2 cups all-purpose flour
1 tbsp granulated sugar, (use only if you're making sweet croissants)
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup cold butter, cut into chunks
1 cup plain yogurt
2 tbsp melted butter
1/4 cup grated Parmesan
1 tbsp chopped herbs
2 tbsp cinnamon sugar
1/4 cup grated chocolate
Preheat the oven to 425°C (220°F), and lightly grease a cookie sheet.
In a large bowl (or in the container of a food processor), mix together the flour, sugar (if you're using it), baking powder, baking soda and salt. Add the chunks of cold butter: Either cut in using a pastry blender, or process until it forms a solft dough that sticks together.
Turn out onto a floured surface and knead once or twice. Divide the dough into two equal lumps.
Working with one lump of dough at a time, roll out on a floured surface into a fairly even circle 9 in (23 cm) across and 1/4 (0.5cm) thick. Brush with melted butter and sprinkle evenly with half of whatever filling you've chosen to use. With a sharp knife or pizza whell, cut into 6 wedges. Roll each wedge up, starting at the wide end and rolling toward the point, pressing lightly so it sticks. Pace point-side-down on the prepared cookie sheet and bend slightly to form a crescent. Continue with the remaining wedges. Repeat with the second lump of dough.
Bake for 8 to 10 minutes, just until lightly browned on the bottom and beginning to colour slightly on the top.
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