Francisco Migoya

Cinnamon Arlettes

Preparation info
  • Yield 255 g / 9 oz Dough (About

    20

    Arlettes)
    • Difficulty

      Medium

Appears in
top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 200 g / 7.05 oz puff pastry, very cold (almost semi-frozen)
  • 50 g / 1.76

Method

  1. Roll out the dough to about 2 mm / .08 in. Let the dough relax in the freezer for 30 minutes. Roll it again to 2 mm / .08 in because it will have relaxed and pulled in. Let it relax in the freezer for 30 minutes.
  2. Combine the sugar and cinnamon thoroughly. Reserve.
  3. Cut the pastry into rectangles 5