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Peter Gilmore

Caramelised Puff Pastry

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Preparation info
    • Difficulty

      Medium

Appears in
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By Peter Gilmore

Published 2010

  • About

Ingredients

  • 100 g (3½ oz) Pure Icing (Confectioners’) Sugar
  • 200

Method

Preheat the oven to 200°C (400°F/Gas 6). Line a heavy-based baking tray with silicone paper. Dust the work surface and rolling pin liberally with the icing sugar. Put the puff pastry on the icing sugar and liberally dust the top of the pastry with more icing sugar. Roll the pastry out

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