So you know those flaky, buttery croissants? Well, they get their name from that crescent shape they’re famous for. Making them involves this fancy process called laminating, where you layer dough with butter, roll it, fold it, repeat… until you’ve got this delicate, puff pastry-like texture. But hey, this recipe isn’t for croissants, even though it’s got that same creamy, flaky goodness. I stumbled upon it on the back of a Philadelphia Cream Cheese box, with a bit of tweaking, of course.