Roll cold dough out to 12” x 12” on cutting board dusted with flour Center 8” x 8” square of cold butter on top of dough Fold edges of dough over butter. Fold to 4” x8”, roll out to 12” x 12”, rest in cold oven on mexican tile, one hour. Repeat, rest one hour. Repeat again. You should now have 24 layers of fresh filo dough and 24 layers of butter. Roll dough out to 12” x 12” Make 4 squares, 6” x 6” Cut in half, 3” x 6”, you got eight rectangles now.

Cut each square on the diagonal, you got 16 pizza shaped slices. Roll the widest end towards the tip, lay tip up on mexican tile Rise two hours in cold oven. They will double in size to 6”x4”. Put glass measuring cup in oven with warm water. Preheat oven to 375F degrees. Brush top of croissant dough rolls with beaten egg, put back in oven, bake 20 minutes.