← Nouns Cooking · Bakery

Ingredients

• 320 g all-butter puff pastry (1 ready-rolled sheet)
• 100 g granulated sugar
• ½ tsp ground cinnamon (optional)
• 1 pinch Salt

Method

1. Mix the sugar, cinnamon, if using, and salt. Scatter half over the work surface, lay the pastry on top and scatter the rest over. Roll lightly to press the sugar in and stretch the sheet to about 25 × 35 cm.
2. Fold the two long sides in to meet in the middle, then fold them in again so they meet once more. Fold one half over the other like closing a book, to make a log with six layers. Wrap and chill for 30 min.
3. Heat the oven to 200°C (180°C fan, 400°F) and line two trays with baking paper. Cut the log into 1 cm slices and lay them cut-side down, 5 cm apart, as they spread.
4. Bake for 10 min until the bases are caramelised, then flip each one with a spatula and bake for 5–8 min more until golden and glassy on both sides.
5. Cool on a rack; they crisp up completely as they cool. Careful, the sugar is very hot.

Tips

• Many supermarket puff pastries are made with oil instead of butter, which makes these vegan; check the label.
• Savoury twist: swap the sugar for grated Parmesan and a pinch of paprika.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking The Recipe Critic