Imported from Instagram
Cinnamon Arlettes
Caramelized, crunchy puff-pastry biscuits layered with cinnamon sugar and vanilla. These delicate pastries are rolled paper-thin, baked until golden and caramelized, then cooled until crisp.
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Ingredients
- 1 Puff pastry (Full sheet; inverse, rough, or shop-bought puff pastry may be used)
- Butter (Melted, for lightly brushing the rolled-out pastry; amount not specified)
- 250 g Caster sugar (Use some for the initial dusting and more for rolling the pastries)
- 1 tbsp Cinnamon
- 1 g Salt
- 1 tsp Vanilla powder (Optional)
Steps
- 1
Lightly brush the rolled-out puff pastry with melted butter.
- 2
Mix the caster sugar, cinnamon, salt, and optional vanilla powder together to make the cinnamon sugar. Dust half of the mixture over the puff pastry.
- 3
Complete one simple letter-style fold: fold the bottom third of the pastry two-thirds of the way up, then fold the top third over the folded section.
- 4
Roll the folded pastry flat into a long rectangle, then roll it into a log. Chill the log for 20–30 minutes.
- 5
Cut the chilled log into 2 cm rounds. Toss the rounds in the cinnamon sugar, then roll each one paper-thin, adding cinnamon sugar liberally as you roll.
- 6
Bake in a 180°C oven for 10 minutes.
- 7
Flip the pastries, then bake for 4 minutes more, until golden and caramelized.
- 8
Leave the arlettes to cool on the parchment before serving.
Notes
The source does not specify the amount of butter, the puff-pastry weight, the baking-pan setup, or an exact yield. The transcript describes the pastry as traditionally made with inverse puff pastry but says this version uses rough puff; the written recipe allows any full puff pastry.
Nutrition per serving
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