2 cups sugar
1/8 teaspoon kosher salt
2 sheets Pepperidge Farm puff pastry, defrosted
Preheat oven to 450 degrees. Place parchment paper on heavy baking sheet.
Combine sugar and kosher salt. Pour 1 cup of sugar-salt mixture on a flat surface such as a wooden board or marble slab. Unfold first sheet of puff pastry onto sugar and pour cup of sugar mixture on top, spreading it evenly on the puff pastry. This is an even covering of sugar. With rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold sides of square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. This gives 6 layers. Slice dough into 3/8-inch slices and place the slices cut side up on parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with remaining cup sugar mixture, and continue as above. A lot of sugar is left over on the board. Slice and arrange on baking sheets lined with parchment paper.
Bake cookies 6 minutes or until caramelized and brown on the bottom and then turn with a spatula and bake another 3 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
Yield: 40 to 45 cookies
Source: Barefoot in Paris by Ina Garten
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.