Ingredients Jump to Instructions ↓

  1. 115g/4oz icing sugar, plus extra for dusting

  2. 250g/9oz shop-bought puff pastry

  3. 200g/7oz or 1 punnet

Instructions Jump to Ingredients ↑

  1. Line a large baking tray with baking paper. Dust the work surface with lots of icing sugar and roll out the pastry to a rectangle just larger than 27 x 30cm (10½ x 12in), trimming the edges straight. It should be super thin, as thin as you can get it. Cut out 18 rectangles about 9cm (31⁄2 in) long and 5cm (2in) wide and place them on the prepared baking tray. Sprinkle with lots of icing sugar and put in the fridge for 30 minutes. Preheat the oven to 200°C (400°F), Gas Mark 6. Remove the pastry from the fridge and bake in the oven for 5 minutes, then remove from the oven and sprinkle the pastry with more icing sugar. Return to the oven and bake for a further 5 minutes, or until the pastry turns a golden brown. Remove from the oven and set aside.


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