The croissants are different from the well-known French version. Firstly, they are folded 81 times into the shape of a horseshoe. Each fold requires a filling of a paste, made from poppy seeds and mixed with nuts, raisins, almonds, sugar and butter. After baking, a hefty amount of icing is poured over the top of the pasty and it is sprinkled with more nuts and sugar. By law, the pastries must weigh between 150-250 grams. After sitting for a moment to cool, they are ready to eat!