These delicious pastries from Brittany – pronounced “quee(n) a-MAHN” – are similar to croissants, except they have sugar in them. And somehow even more butter. They are absolutely delicious, especially if you, like me, like almost-burnt dark caramel and flaky pastry. These were not difficult to make, although they are a bit time consuming, since you have to roll out and stack up the dough and butter to create the many flaky layers, and each step of the process involves returning the dough-and-butter stack to the refrigerator at the end to firm up. Otherwise, it’s too easy for softened butter to squirt out of the sides of the dough as you roll it out.

One pic below. Read more to see a couple more.