Cooking and Serving: 47 minutes | 24 cookies
Ingredients
1 recipe gluten free puff pastry | 1 cup (200 g) granulated sugar | ¼ teaspoon kosher salt
Description
Prep Time: 35 minutes | Cook Time: 12 minutes | Total Time: 47 minutes | Servings: 24 cookies
Ingredients
1 recipe gluten free puff pastry
1 cup (200 g) granulated sugar
¼ teaspoon kosher salt
1 (25 g) egg white
Instructions
Preheat your oven to 375°F. Line 2 large rimmed baking sheets with unbleached.
parchment paper, and set aside.
The puff pastry can be made up to 3 months ahead of time and frozen, then.
ahead of time and refrigerated until ready to use.
Mix the sugar and salt in a separate, medium-size bowl, until well-combined.
rectangular layer (about 14-inches x 16-inches in area).
Place the chilled puff pastry dough on top of the sugar, sprinkle lightly.
with a pastry cutter, pizza wheel or very sharp knife.
Brush the entire top of the puff pastry rectangle with the egg white in a.
Sprinkle another 1/3 cup (67 g) of the sugar on top of the puff pastry.
Gently fold each 16-inch side of the pastry rectangle 1/4 of the way toward.
Fold the same sides again, another 1/4 of the way toward the center so that.
Finally, fold both edges of the now 8-inch rectangle along the center seam.
then in the freezer for 10 minutes or until firm.
Once the dough is firm, remove from the freezer and transfer the dough to a.
Using a very sharp knife, slice the dough pieces, each about 1/2-inch wide.
Dip both sides of each piece in the remaining 1/3 cup (67 g) of sugar, and.
Press the flat bottom of a glass firmly and evenly onto the top of each of.
the cookies on the baking sheet to compress the layers * Place in the freezer for about 5 minutes, or until once again firm.
One at a time, place the baking sheets in the preheated oven for 9 minutes,.
or until the cookies are lightly golden brown on the underside.
Working quickly, remove the baking sheet from the oven, and carefully flip.
Return to the oven and bake for another 3 to 4 minutes, or until lightly.
golden brown on the second side.
Remove from the oven and allow to cool on the baking sheet for 5 minutes.
before transferring to a wire rack to cool completely.
Cookies will stay fresh for about 3 days if stored in a sealed glass.
freezer-safe container and freeze.
Notes
* 1 cup (200 g) granulated sugar
* ¼ teaspoon kosher salt
* Preheat your oven to 375°F. Line 2 large rimmed baking sheets with unbleached
parchment paper, and set aside.
* Prepare the gluten free puff pastry according to the recipe instructions.
* The puff pastry can be made up to 3 months ahead of time and frozen, then
defrosted overnight in the refrigerator. It can also be made up to 4 days
ahead of time and refrigerated until ready to use.
* Mix the sugar and salt in a separate, medium-size bowl, until well-combined.
Sprinkle 1/3 cup (67 g) of the sugar on a large, flat surface such as a large
pastry board, cutting board or smooth countertop, and spread into an even,
rectangular layer (about 14-inches x 16-inches in area).
* Place the chilled puff pastry dough on top of the sugar, sprinkle lightly
with flour, and roll into a rectangle that is about 14-inches x 16-inches,
and a bit more than 1/8-inch thick. Trim any irregular edges of the rectangle
with a pastry cutter, pizza wheel or very sharp knife.
* Brush the entire top of the puff pastry rectangle with the egg white in a
* Sprinkle another 1/3 cup (67 g) of the sugar on top of the puff pastry
rectangle and spread into an even layer, and press down gently to help the
sugar adhere to the dough.
* Gently fold each 16-inch side of the pastry rectangle 1/4 of the way toward
* Fold the same sides again, another 1/4 of the way toward the center so that
they meet in the middle.
* Finally, fold both edges of the now 8-inch rectangle along the center seam
over one another, creating a 4-inch layers of dough. Place the entire rectangle on the prepared baking sheet, and
then in the freezer for 10 minutes or until firm.
* Once the dough is firm, remove from the freezer and transfer the dough to a
* Using a very sharp knife, slice the dough pieces, each about 1/2-inch wide.
* Dip both sides of each piece in the remaining 1/3 cup (67 g) of sugar, and
then place on the prepared baking sheets, about 2 inches apart from one
* Press the flat bottom of a glass firmly and evenly onto the top of each of
the cookies on the baking sheet to compress the layers * Place in the freezer for about 5 minutes, or until once again firm.
* One at a time, place the baking sheets in the preheated oven for 9 minutes,
or until the cookies are lightly golden brown on the underside.
* Working quickly, remove the baking sheet from the oven, and carefully flip
* Return to the oven and bake for another 3 to 4 minutes, or until lightly
golden brown on the second side.
* Remove from the oven and allow to cool on the baking sheet for 5 minutes
before transferring to a wire rack to cool completely.
* Cookies will stay fresh for about 3 days if stored in a sealed glass
container at room temperature. For longer storage, seal well in a
freezer-safe container and freeze.
Alternative to puff pastry dough.
If you simply don’t want to go through all the “turns” and the butter packet and
all that to make the real deal Gluten Free Puff Pastry, try using our gluten
free biscuit dough. The cookies won’t be quite as crazy layered and flaky, but
they’ll still be flaky. And they’ll still have layers.
Nutrition information is automatically calculated, so should only be used as an