Folds of sugar-coated puff pastry unfurl during baking to form these caramelized cookies, one of the best-loved French puff pastry treats. They come in all sizes, but diminutive ones are lovely for teatime or party snacking.
Cookie of the Day
Leading up to Christmas, we’ll be featuring one standout cookie recipe every day. Let the holiday cookie exchanges begin!
1 lb. (500 g.) puff pastry (homemade or store-bought)
1 cup (8 oz./250 g.) sugar for dusting
1 large egg beaten with 1 tablespoon water
Prepare the puff pastry and refrigerate to chill as directed.
On a lightly sugared work surface, roll out the pastry dough into a rectangle 1/2 inch (12 mm.) thick. move the pastry to the side and sprinkle the work surface with more sugar.
Return the pastry to the work surface and roll it out into a rectangle 18 inches (45 cm.) long, 9 inches (23 cm.) wide, and 1/4 inch (6 mm.) thick, turning it once or twice as you roll and dusting with more of the sugar.
Position the pastry so that the long side is in front of you. Fold one long end over onto itself halfway across the pastry. Fold the opposite end onto itself halfway across the pastry so that the two ends meet in the center of the rectangle. Sprinkle the pastry with more sugar. Roll the pin across the pastry lightly and sprinkle again with sugar. Fold each long side lengthwise again onto itself so they meet in the center of the rectangle, and roll the pin across the pastry lightly.
Using a pastry brush, brush the egg mixture lightly over half of the folded pastry rectangle. You will not use all of the egg mixture. Fold the egg-brushed half over onto the other half of the pastry to form a long, thick rectangle. Roll the pin across the pastry lightly to seal. Place the rectangle on a half-sheet pan, cover with parchment (baking) paper, and refrigerate until well chilled, at least 45 minutes.
Position 2 racks evenly in the oven, and preheat to 400 degrees F (200 degrees C). Line 2 half-sheet pans with parchment (baking) paper.
Place the pastry on a cutting board and cut crosswise into slices 1/4 inch (6 mm.) thick. Dust the work surface with sugar. Lay a cut side of a slice on the sugared surface and then flip it over to coat the other cut side. Place the slices cut side down on the prepared pan, spacing them 2 inches (5 cm.) apart.
Bake the cookies until they are caramelized and brown, 13-17 minutes, turning once halfway through baking to ensure even caramelization. Transfer to wire racks and let cool completely in the pans. Store in an airtight container at room temperature for up to 5 days. Makes about 30 cookies.