We adapted a simple recipe from Mark Bittman's How to Cook Everything to make these delicate French cookies. Sugar-dusted and flaky, with a toothsome bite, they're also a great way to use up leftover puff pastry.
Ingredients
- 2 sheets puff pastry
- 1⁄3 cup sugar
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Instructions
Step 1
Use sugar to coat a work surface. Cut pastry in half and roll out 1⁄4” thick, sprinkling with sugar as you work. Fold each of the short ends 2 or 3 times inwards to reach the middle. Fold the dough in half along the center fold and press gently to seal. Repeat with remaining half of puff pastry. Refrigerate 30 minutes.
Step 2
Heat oven to 350°. Slice the rolls 1⁄3” thick and sprinkle with more sugar. Put on an ungreased baking sheet, 1” apart. Bake until golden brown, about 30 minutes, turning the cookies once halfway through.
- Use sugar to coat a work surface. Cut pastry in half and roll out 1⁄4” thick, sprinkling with sugar as you work. Fold each of the short ends 2 or 3 times inwards to reach the middle. Fold the dough in half along the center fold and press gently to seal. Repeat with remaining half of puff pastry. Refrigerate 30 minutes.
- Heat oven to 350°. Slice the rolls 1⁄3” thick and sprinkle with more sugar. Put on an ungreased baking sheet, 1” apart. Bake until golden brown, about 30 minutes, turning the cookies once halfway through.
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