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Easier to make than pronounce, with just four ingredients, this classic Italian biscuit has fine layers of puff pastry that airily dissolve on the palate.
Ingredients:
1 pack ready rolled puff pastry (Jus-Rol 320g)
105g icing sugar
35g egg white
5 tbsp strawberry jam (strained)
Method:
Preheat oven to 180c. Line 2 baking trays with parchment paper. Using a ruler cut the puff pastry into 10cm x 2.5cm rectangles. Place them on the baking trays and then in the fridge for 20 mins. While these are chilling, in a bowl mix the icing sugar and egg white, cover this. Strain the jam and place in a squeezy bottle.
Take the puff pastry out the fridge, brush the top of the pastry with the icing sugar then place the trays back in the fridge and chill for another 20 mins.
Take out the fridge and using the squeezy bottle with jam in draw X patterns on the top of the icing.
Place in the oven and bake for 18-20 mins, until puffed, golden and crispy.
Once ready take out the oven and cool on a wire rack.
Enjoy.
Size isn't everything, but going large on these cookies does make for an eye-popping treat that's great for sharing. The biscuity outer with the squidgy centre gives a good blend of textures with a gentle sweetness from the light brown sugar.
The Maldives is a long way to go to pick up a recipe, but wherever we are I'm always keen to discover what the locals are doing. The patisserie chef was kind enough to share this recipe that was part of the delicious breakfast offering.