Arlettes

• 7 oz. (200 g) puff pastry
• ½ cup (3 ½

Cut the puff pastry into an 8 × 12 in. (20 × 30 cm) rectangle. It should be about ⅕ in. (5–6 mm) thick.

Sprinkle it with the sugar. Using a rolling pin, roll it out again to a thickness of ⅛ in. (3 mm). Roll the pastry up as you would for a jelly (Swiss) roll (1) and place in the freezer for about 10 minutes to harden it slightly.