Argentinian Croissant🇦🇷 (Medialunas Argentinas)
While the familiar crescent shape remains, medialunas differ from croissants in that the dough used to make it includes lemon zest which gives it a light and refreshing taste on the palate.
Austrian Croissant🇦🇹 (Kipferl)
This is a different version of the traditional Croissant by using brioche dough and cooking it in a steam oven. The result was a completely new kind of pastry that was much lighter and flakier than its predecessors.
Turkish Croissant🇹🇷 (Turkish Crescent Roll or Ay Coregi)
They are more closely related to muffins and in fact it is customary to make them from stale cake before filling them with cinnamon, walnuts, hazelnuts and raisins.
Peruvian Croissant🇵🇪 (Pan cachito de manjar)
This Peruvian version follows the original recipe However this variant is filled with caramelized condensed milk ("dulce de leche") and popularly adding some icing sugar in the top.