Croissant, viewed from the end. Simply long triangles of layered dough which are rolled up, starting along the short side of the triangle and finishing with the sharp point, they are a lot of fun to put together, albeit not without your palms sweating a bit as this part comes after the countless rolling, folding and resting that risks breaching the protective paper-thin flour layer that surrounds the outermost butter layer, which would turn your phyllo-like dough into a buttery mess that would destroy the flakiness of the croissant when baked.