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. | ![]() |
3 | Sprinkle generously with sugar. | ![]() |
4 | Fold the sides of the pastry in to meet in the centre. | ![]() |
5 | Glaze again and sprinkle with more sugar. | ![]() |
6 | Fold the pastry in half along the join. | ![]() |
7 | Brush with egg and coat with sugar on both sides. | ![]() |
8 | Finish by cutting the pastry into slices about 1cm (1/2 inch) thick... | ![]() |
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. | ![]() |