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How to fold an origami croissant

Fold a square into a long roll, fat in the middle with sharp ends, then pleat each side three times so the horns curl down. The pleats are the rolled layers.

You need: 1 square sheet, golden brown on one side. Medium, 9 steps, about 10 minutes.

Steps

  1. Top and bottom. Golden side up, turned like a diamond. Fold the top and bottom corners behind to meet in the middle.
  2. The roll. Fold the top edge behind again, a little way, and the bottom edge behind too. Now it's a long band with a point at each end.
  3. Fat middle, sharp ends. Fold the corners at each end behind on a slant, from the tip, top and bottom. The middle stays fat and the ends get sharp.
  4. Bend the tips. Near each tip, fold the end behind on a line square to the top edge.
  5. Pleat it. Fold it back out on a slant from the same top point, so the pleat is wider at the bottom. The tip swings down.
  6. Bend again. A bit further in, fold each end behind again, square to the top edge.
  7. Pleat it. Fold it back out on a slant again, wider at the bottom. The horn curls further down.
  8. Last bend. About a third of the way in from each tip, fold the side behind once more, square to the top edge.
  9. Curl the horns. Fold it back out on a slant to finish the pleat. Now it's a crescent with rolled layers.

Bonjour!

A golden croissant, every pleat a rolled layer of pastry. Fold a few and pile them in a paper basket for breakfast.

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