Argentinian crescents are called medialunas, which translates as half moons. I would say they are a distant cousin of French croissants or the Italian cornettos. However, instead of creating a layer of butter seperately, which is then folded into the dough, we will add it directly to the dough. The whole laminating process, which means that the dough is rolled out and folded and then chilled, is kept to a minimum. We will only do it one round. I think this is the perfect compromise, it gives us some of those flaky layers, but does not require as many resting times as the traditional croissant. However, despite a reduction in resting times, this still is a yeast dough, which means that you will need time before you can finally bite into one. I have to admit, suddenly I had eaten three even though I only wanted to eat one…
