Arlettes Recipe

225 g/8 oz puff pastry (paste) in a block, thawed if frozen
Icing (confectioners') sugar, for dusting

Method:

Cut the pastry block into 1 cm slices. Roll out each slice as thinly as possible on a board dusted with sifted icing sugar. Cut each thin rectangle in half. Dust the pastry thickly with icing sugar, then transfer as many as possible to two dampened baking (cookie) sheets. Bake near the bottom of the oven at 180°C/350°F/gas mark 4 for 6 minutes, then remove from the oven and dust again with more icing sugar. Return to the top of the oven at 220°C/425°F/gas mark 7 for a further 3 minutes or until shiny and brown. Cool on a wire rack. Repeat with the remaining pastry pieces. Store in an airtight container.