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1
Follow the recipe for the Kimchi Croissants (page 231) through step 5, substituting the mustard butter for the kimchi butter.
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2
With a paring knife or a pizza cutter, cut the dough into 5 triangles, each 8 inches long from the pointiest tip to the center of the side across it and 4 inches wide at the bottom.
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3
Divide the sliced turkey among the 5 croissants, stacking the slices onto the center of the wide bottom end of the triangle.
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4
Arrange the Swiss cheese on top of the turkey, using your fingers to form it into nests.
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5
Dollop the mayonnaise into the Swiss cheese nests.
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6
Starting at the wide bottom end, use one hand to begin rolling the dough toward the tip of the triangle while your other hand holds the tip and gently stretches it away.
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7
Continue until the triangle is completely rolled up into a crescent shape.
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8
Make sure the tip of the triangle is tucked underneath the body of the crescent, or it will unravel in the oven.
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9
Roll the scraps into mustard knots or make baby pigs in blankets!
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10
Transfer the croissants to a parchment-lined sheet pan, arranging them 6 inches apart.
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11
Cover lightly with plastic and leave at room temperature to double in size, about 45 minutes.
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12
Heat the oven to 375F.
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13
Whisk the egg and water together in a small bowl.
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14
Generously coat the top of your croissants with the egg wash, using a brush.
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15
Bake the croissants for 20 to 25 minutes, or until they double in size, caramelize on the edges, and have a crusty outer layer that sounds hollow when you tap them.
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16
Theyre killer out of the oven and delicious at room temperature.
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17
If for some strange reason they dont get eaten immediately, wrap them individually in plastic and keep them refrigerated for up to 3 days.
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18
We like to toast our croissants before eating on the second and third days.
