|Preparation||Cooking||Start to finish|
|19 min.||20 min.||39 min.|
|1||Preheat the oven to 430°F (220°C).
Unroll the circle of puff pastry and trim into a square or rectangle (or roll out, if it comes as a block).
|2||Glaze the pastry all over.||2 min.|
|3||Sprinkle generously with sugar.||2 min.|
|4||Fold the sides of the pastry in to meet in the centre.||2 min.|
|5||Glaze again and sprinkle with more sugar.||3 min.|
|6||Fold the pastry in half along the join.||2 min.|
|7||Brush with egg and coat with sugar on both sides.||3 min.|
|8||Finish by cutting the pastry into slices about 1cm (1/2 inch) thick...||2 min.|
|9||...and arrange these on a baking sheet, not too close together as they will open out during cooking.|
|10||Bake for 20 minutes until golden brown.
Loosen from the baking sheet while hot and leave to cool on a wire rack.
For 20 pieces : 0.89 €
Per piece : 0.04 €
|Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Apple semelles (flat apple tarts), Tomato and courgette tart, Apple and pear tart, Leek and artichoke tart à la piémontaise, Pecan fruit rolls , ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Fruit crumble, Almond tuiles, Panettone, Peach and verbena feuilleté, Pear, grapefruit and pistachio tart, ... [All]|
|Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Beef Wellington, Chicken and mushroom pie, Vol-au-vent cases, Lumberjack turnovers, Gisèle's Pasties, ... [All]|
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