Name: Parma Braids
Cook time: 2 hr
Total time: 18 hr
Yield: Makes 8 pastries
Ingredients: 1/2 recipe croissant dough (1 lb 6 oz), chilled; 8 thin slices prosciutto di Parma (6 oz), halved; 1/2 cup finely grated Parmigiano Reggiano (2 oz); 1 large egg yolk; 1/4 cup sesame seeds; a ruler, a pastry brush, scissors, parchment paper, a garbage bag (unscented), a spray bottle with water

Don't be put off by what might look like a complicated technique. It takes more time to describe how to make Parma braids than it does to actually assemble them. Slightly salty and very buttery, these savory croissants are hard to resist.

Active time: 2 hr Start to finish: 18 hr

Cooks' note:

•Baked and cooled braids keep 1 month: First freeze them, uncovered, on baking sheets until firm, then remove from sheets and wrap them snugly in foil before returning to freezer. When ready to serve, remove foil and bake (not thawed) on a baking sheet in a 325°F oven 10 to 12 minutes.

Recipe notes

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