After thinking about doing this for a while, I decided since it was gloomy and raining all day to give it a shot.  I saw a post from another member and decided to use Bertinet's CRUST version.  I like that the recipe calls for bread flour and 1/2 the butter of a normal croissant (1/2 pound vs 1 pound).

Whew!  It was a workout considering it took 4 roll outs.  But, I'd do it again for the sheer exquisite flavor.

Yum!