These little cookies are really easy, especially when you buy store bought puff pastry sheets like me ! Hahaha..It’s a cheat game there ! But still, some effort is needed to roll it, shaped it and put it ready for baking. And they are really buttery and crunchy cookies to begin with. Used to buy ready to eat ones off the shelves, so now I “improve” abit yeah coz I bought the unbaked ones this time and roll it myself ! Give me some credit for that ok ? Hahaha.
My sister suggested to include almonds next time. And sure, why not ? Think it will be even more delicious and fragrant too ! So try to see what you have in your pantry and start rolling the pastry and spread on whatever you like.
I have a sweet tooth, so the slight caramelized sugar works well for me. How about you ?
Actually I was thinking no matter what shape or size you rolled these into, they are still equally good after baking. After all, they are the crusty, buttery puff pastry. And if you wondering where you can buy store bought puff pastry sheets, they are readily available in all baking ingredients houses and Fairprice Finest !
I believe puff pastry sheets are standard in size, therefore one sheet should be able to render 30 to 40 pieces of these cookies.
- 1 puff pastry sheet
- 50g-80g sugar (depending on how sweet you want the cookies to be)
- 3 tbsp melted butter
- Preheat the oven to 180 degrees C.
- Sprinkle about half of the sugar over your worktop. Roll out the puff pastry and place on top of the sugar. Lightly brush the melted butter on the pastry.
- Sprinkle another half of the sugar over the pastry.
- Fold the left and right vertical side inward, stopping at about 1/4 of the pastry.
- Fold both sides inwards 1/4 again to meet at the center. Press the two sides together gently so that it forms a U-shape. If the pastry becomes too soft to handle, you can chill in the fridge for half an hour before continuing.
- Cut pastry into strips about 1.25cm in thickness. Lightly brush melted butter onto each side. Pinch and press the sides of the two rolls together to ensure they do not unroll during baking. Place on baking tray lined with baking paper. Leave about 2 inches between each cookie to allow for expansion during baking.
- Set the tray in the middle of the oven and bake for about 20 to 30 minutes until the sugar has caramelized and the puff pastry turns golden brown, turning once in the last 10 minutes.
- Allow them to cool on a rack for 10 minutes.