The seventh recipe I made from the Yeast-Risen Breads section of The Modern Baker by Nick Malgieri, was the one for Kouing Amman: Breton Butter & Sugar Pastry, on pages 102-103. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
Worth it? Oh yes, definitely worth it. I found the whole process enjoyable. The pastry has a crunchy top, crunchy caramel-like sides, and a soft and tender crumb inside that melts in your mouth. Definitely a repeat, something to make for a special treat.