Medialunas bake

I recently got a dough sheeter for home and wanted to test it out, so I set on to make medialunas.

I'm a bit rusty and haven't done them in a while, and the flour I had on hand was a bit too strong and resisted to stretch when forming them before final proof, but the end result was still pretty great.

If you never had (or heard about) medialunas, which I'm guessing is the case for the majority of people outside Argentina, they are sort of the "Argentinian take on a croissant". A butter block enclosed by a sweet, milk and egg based detrempe, laminated with a book fold and a letter fold, baked and brushed with a sugar syrup (lemon or orange sugar syrup are fenomenal here) as soon as they leave the oven.

They are quite a bit sweeter than a croissant and with a less defined structure, light, spongy, and most importantly very very tasty. If anyone here is interested I can post the formula and a more detailed procedure. For now, here is a picture I managed to take before they were devoured:D.