Cooking Instructions
- 1
On a clean work surface, I use a silicon pastry mat, sprinkle 1/2 cup of sugar in a 14" by 13" rectangle.
- 2
Place puffed pastry on top of sugar and sprinkle the top of the pastry with remaining sugar, cover entire piece.
- 3
Gently roll dough into a 17" by 14" rectangle. When finished, use a pastry wheel or pizza cutter to remove outer edge.
- 4
Using your fingers, roll up one edge tightly and stopping at the middle. Repeat with other side. You will start at the width end, leaving along rolled tube.
- 5
Wrap in plastic wrap and freeze pastry for 18 minutes, you want the pastry to become firm but not at all frozen.
- 6
Using very sharp knife, cut the dough crosswise in 1/2" thick slices. You do not want dough to squash during this step.
- 7
Place on baking tray, ungreased and flatten out cookie with rolling pin.
- 8
Cover cookies on tray, and refrigerate for 1 hour.
- 9
Bake cookies in a preheated 375°F oven for 7 minutes, reduce temperature to 350°F and flip cookies.
- 10
Bake again for another 12-16 minutes or until golden brown. Can take up to twenty minutes depending if they are not rolled thin enough.
- 11
Immediately transfer to a wire rack to cool.
- 12
These can be stored in an airtight container, room temperature for up to three days although they lose a bit of their crispiness.
- 13
Best enjoyed warm and crispy!! Yum:-)
- 14
For a little extra flavor you can use a pre made cinnamon sugar.
- 15
Recipe by Taylor68too
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