Simple & Delicious - - ON THE MENU -

1. ROLL Sprin­kle a sur­face with ¹/4 cup su­gar; un­fold puff pas­try sheet on sur­face. Sprin­kle with 2 Tbsp. su­gar.

Roll into a 14x10-in. rec­tan­gle. Sprin­kle with ¹/₂ cup su­gar to within ¹/₂ in. of edges. Lightly press into pas­try.

2. SCORE With a knife, very lightly score a line cross­wise across the mid­dle of the pas­try rec­tan­gle.

3. SHAPE Start­ing at one short side, roll up jelly-roll style, stop­ping at the score mark in the mid­dle. Start­ing at the other side, roll up pas­try jelly-roll style to score mark. Freeze un­til firm, 20-30 min­utes. Cut into 3/₈-in. slices.

4. BAKE Place cut side up 2 in. apart on parch­ment pa­per-lined bak­ing sheets; sprin­kle lightly with 1 Tbsp. su­gar. Bake for 8 min­utes. Turn pas­tries over and sprin­kle with the re­main­ing su­gar. Bake un­til golden brown and glazed, about 3 min­utes longer. Re­move to wire racks to cool com­pletely. Store pas­tries in air­tight con­tain­ers.

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