Directions

EQUIPMENT NEEDED:
Baking Sheet
Parchment paper or a Silpat Mat
rolling pin
sharp knife
a bowl of water
a small bowl of sugar
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Thaw the puff pastry sheet, according to package directions.
Spread an even layer of sugar onto a pastry board
Place the thawed pastry sheet on top of the sugar.
Sprinkle a layer of sugar on top of the pastry sheet.
Gently roll the pastry sheet, pressing with a medium firmness to push the sugar into the dough.
OPTIONAL: Spread a very thin layer of seedless raspberry jam onto the puff pastry, leaving about a 2” border all the way around.
Turn the dough with the short side facing you.
Fold the end closest to you about 1 1/2” inward.
Do the same from the other side.
With a rolling pin, press the dough together. (If using jam, be carefully to to press too hard, or the jam will ooze out)
Again, fold another 1 1/2” inward on each side.
Now, fold one side on top of the other, add additional sugar and press again with a rolling pin,

Using a sharp knife, cut about 3/8” slices and place about 1-1/2” apart on parchment paper. Freeze for 15 minutes, or refrigerate for 30 minutes.
Don’t skip this step!
NOTE: You can freeze these and bake at a later time.
Preheat the oven to 375F.
Bake for 15-20 minutes, depending on your oven, until golden brown.

Place on a cooling sheet.

These are excellent warm, or cold with a cup of hot coffee or hot tea.