These French pastries are famous for their caramel-colored appearance and numerous flaky layers, requiring only two ingredients: puff pastry and sugar. The recipe comes from Martha Bakes, episode 913, and yields about 28 pastries. To make them, roll out the thawed puff pastry into a 16×12 inch rectangle, sprinkle with sugar, and fold the edges towards the center. Chill the dough for at least an hour, then slice it into 3/4 inch thick pieces, coat the sides with more sugar, and bake at 450 degrees until golden brown and caramelized. Let the pastries cool completely before serving. They are best eaten on the day they are made, but can be stored in an airtight container with parchment paper between them for up to one day at room temperature.
27.04.2023 @ 01:48
These French pastries are famous for their caramel-colored appearance and numerous flaky layers, requiring only two ingredients: puff pastry and sugar. The recipe comes from Martha Bakes, episode 913, and yields about 28 pastries. To make them, roll out the thawed puff pastry into a 16×12 inch rectangle, sprinkle with sugar, and fold the edges towards the center. Chill the dough for at least an hour, then slice it into 3/4 inch thick pieces, coat the sides with more sugar, and bake at 450 degrees until golden brown and caramelized. Let the pastries cool completely before serving. They are best eaten on the day they are made, but can be stored in an airtight container with parchment paper between them for up to one day at room temperature.