Ingredients
- 2 cups granulated sugar
- 1/8 teaspoon kosher salt
- 2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)
Directions
Preheat the oven to 450 degrees F.
Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.















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By Realfood247
Cumming, Georgia
on June 06, 2013
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My husband Jeffery and I loved them. They are so easy to make and store in the fridge raw for when you want a quick sweet treat. I added cinnamon to the sugar and she is so right the salt makes all the difference.
By Joyceiieiie
Fremont, CA
on March 27, 2013
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I saw the video and tried it. I used 1/2 cup sugar each for the outside and inside (1 sheet of puff pastry filling but I find it too sweet, hence giving this 4 stars. It is quick and easy. Next time I will add nuts to add more flavor and will only use 1/4 cup sugar on each sides.
By b4hand
on February 28, 2013
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These are simple and delicious! I decided to dip some in bittersweet chocolate and drizzle chocolate over the rest (the latter looked prettier, which, while unconventional, balanced well with sweetness of the caramelized sugar.
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