One of the things I like to prepare with leftover puff pastry trimmings are arlettes. Their lightness pairs perfectly with gelato, sorbet or a good fruit soup/plate. While I am writing this, I have arlettes by my side but no gelato or sorbet, only good espresso, and I must say it is quite delicious as well.
Oftentimes I prepare arlettes without any additional flavors, where only the butter and caramel flavor takes the forefront. But I do like these when made with cardamom and lemon, flavors I find most irresistible when paired with butter and caramel notes.
Getting It All Together!
Although you can use newly prepared puff pastry, chilled leftover trimmings will do fine.
|As needed||Puff pastry||As needed|
|As needed||Melted butter||As needed|
|As needed||Lemon zest||As needed|
|As needed||Extra fine granulated sugar||As needed|
- Roll the puff pastry into a rectangle 12 inches (30 cm) wide. Brush with a thin layer of melted butter and sprinkle with lemon zest. Roll into a spiral.
- Place in a freezer for approximately 45 minutes or until firm enough to slice in even slices.
- Slice using a knife or use an electric meat slicer ¼ inch (0.5 cm) thick. Place in a refrigerator.
- Sift the amount of extra fine granulated sugar selected with 1.5 % ground cardamom. Ensure a good distribution of the cardamom.
- Place the slices into the sugar and roll 1/16 inch (2 mm) thick.
- Place on parchment or Silpat lined sheet pans and bake at 400°F (200°C) until the bottom side has caramelized. Flip over and bake until both sides are well baked.
- When cool, store airtight.