Cairo’s best croissant (pastry created in Austria to commemorate victory over Ottoman)
Throughout its long history, the buttery croissant has represented France’s best known “viennoiserie.” Its yeasty dough is layered, rolled and folded many times before acquiring its trademark crescent shape.
The croissant’s origin has been fiercely debated over the years by culinary experts, with some saying that the renowned bread first came into being around the time the Franks beat back Muslim invaders at Tours in 732. Since then, it has traveled far beyond the borders of Europe, and local variants of croissant (with chocolate, almond, ham or cheese fillings) have become common in the U.S. and in Morocco.
