YIELD: 18 COOKIES
These prim and proper cookies are sure to impress at your next gathering with friends. They are so elegant and gorgeous, you won’t believe how easy they are if you already have puff pastry on hand.
Directions
Preheat oven to 450°F.
Line a large baking sheet with parchment paper.
Divide the puff pastry in two sections and roll each out into two rectangles, about 12 inches by 6 inches.
Dust the tops of each rectangle with ½ cup turbinado sugar to evenly cover.
Starting from the edges of the two longest sides of the rectangle, roll the edges of the cookie inward, rolling two separate coils so that they face each other and eventually meet.
You will have a long tube with two distinct sections.
Cut into ½-inch-wide cookies and place directly onto the prepared cookie sheet.
Brush with cornstarch mixture.
Sprinkle with additional turbinado.
Bake for 12 minutes, or until golden brown.
Let cool completely before serving.
Store in airtight container for up to 1 week.
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Ingredients
1 recipe Puff Pastry
1 cup turbinado sugar
1 tablespoon cornstarch mixed with 3 tablespoons water
