Add flour (fluff before measuring), remaining sugar, salt, and melted butter.

Mix on low until a shaggy dough forms. Continue mixing 3–4 minutes. Dough should be soft and slightly sticky. Avoid developing too much gluten. Cover with a damp towel or oiled plastic wrap and refrigerate 2–3 hours until doubled.

Place 2 sticks + 2 tablespoons butter on lightly floured parchment. Cover with a second parchment sheet. Beat with a rolling pin into an ~8×8-inch square.

Wrap butter in plastic wrap and refrigerate. Remove 10–15 minutes before rolling dough so it stays cool but pliable.

Punch down risen dough gently. Turn onto a very lightly floured surface. Roll into a 10×16-inch rectangle.

To Laminate the Dough: Place butter square on the left half of dough. Fold right half over to fully enclose butter. Leave about a 1-inch dough border around the square of butter. Lightly seal edges by gently pressing them together.

Roll dough with enclosed butter back into a 10×16-inch rectangle. Be careful that no butter squeezes out of the edges.

Croissant layers form through repeated rolling and folding. There are 2 main types of folds: Envelope Fold- Fold the dough into thirds like a letter.

Book Fold- Fold both ends of your dough to the center, then fold again like closing a book. Use these folds for the following steps.

Perform an envelope fold on the 10×16-inch dough rectangle. After folding, wrap lightly in plastic wrap. Refrigerate 20–30 minutes to chill the butter and relax the gluten. (At this point, you will have 3 butter layers.)

After chilling, remove the dough, rotate 90 degrees from its previous position on your table, roll again to 10×16 inches. Keep layers intact and try to prevent butter leakage.

Perform a book fold. Wrap and refrigerate 20–30 minutes. (You'll now have 12 butter layers.)

After chilling, remove dough, rotate 90 degrees again, and roll to 10×16 inches.

Perform another envelope fold. Wrap and refrigerate overnight (8–12 hours) for bulk fermentation. (36 butter layers.) This improves texture and flavor.

The next morning, while your dough is still in the fridge, pre-heat your oven to 375 degrees F.

Slice your pear in half, and place it face-side-up in a small, greased baking dish.

In a separate small bowl, mix the melted butter, honey, and red chili flakes.

Pour the butter and honey mixture over the pear, spreading it on the surface of the fruit. Place in your pre-heated oven and bake for 30 minutes, or until the fruit is fork-tender. Once removed from the oven, cut into twelve 1-inch thick slices that are 2 inches long (you want them to fit fully inside the croissant).

For the Cheese Filling, Mix together all ingredients listed at the beginning of the recipe, and set aside.

Lastly, mix walnuts, melted butter, salt, and red chili flakes, and place in a small skillet. Cook over medium-low heat until the nuts are fragrant and have toasted.

Roll into a 12-in. x 26-in. rectangle and trim 1 inch off each side to make a 10-in. x 24-in. rectangle.

Cut vertically every 4 inches to create 6 rectangles (4-in. x 10-in.).

Cut each rectangle diagonally into 2 triangles for 12 total. Make a 3 cm vertical cut at the center of each triangle base.

Pipe a line of cheese above the cut, add a pear slice and toasted walnuts.

Separate dough slightly at the cut and roll loosely toward the point.

Preheat oven to 400°.

Mix egg with 1 tablespoon water and brush over croissants.

Bake 20–25 minutes until golden and flaky. Remove from oven, serve, and enjoy.