Arlettes

Arlettes are thin wafers of caramelized puff pastry originating from the south of France in the early 1900s around the same time as palmiers started to appear. As they are baked flat and do not need to rise, it’s a great way to use up any leftover puff pastry scraps – just combine them together and roll them out into a sheet.

Traditionally arlettes are sprinkled with cinnamon but the spice can be omitted if you are using them as a component of another dish and therefore want them to be plainer.

1/2 puff pastry
120 g golden caster sugar
1 tsp cinnamon
pinch of salt
sometimes, during winter, I like to add orange zest


Preheat the oven 200 degrees hot. Place parchment paper on a pan.

Roll out the dough 40 x 18 cm big. Spread with sugar, cinnamon, and salt. Roll, cut 7 mm thick. Sprinkle more sugar on a surface, place the pastry cut side down, sprinkle more sugar on top and roll as thin as possible. Place on a pan, taking into consideration that theuy will pread and place in the oven for 10 minutes. Take out, leave them on a pan tto cool and enjoy afterwards.