Widely credited to the Brittany region of France, Kouign Amann (koo-een ah-mahn) is a flaky concoction of croissant dough layered with sugar and caramelized in a metal mold to develop a satisfyingly sweet crunch reminiscent of a glazed donut. As usual, I decided to shake things up and make a savory Kouign Amann by layering that same flaky, buttery dough with parmesan cheese. Thus, the “Kouign Parmesan” was born. And he is delicious.
