Arlettes

by Eddy Van Damme on May 2, 2011

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.

ARLETTES

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
% Cardamom %

 

  1. 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.
  2. Place in a freezer for approximately 45 minutes or until firm enough to slice in even slices.
  3. Slice using a knife or use an electric meat slicer ¼ inch (0.5 cm) thick. Place in a refrigerator.
  4. Sift the amount of extra fine granulated sugar selected with 1.5 % ground cardamom. Ensure a good distribution of the cardamom.
  5. Place the slices into the sugar and roll 1/16 inch (2 mm) thick.
  6. 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.
  7. When cool, store airtight.

 

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15 comments on “Arlettes

  1. Darienne on said:

    Chef Eddy, you have done it again. These will be served to our guests this weekend, and with homemade ice cream. They look lovely and I do have a package of puff pastry in the freezer just waiting for a suitable project. Thanks again. Darienne

  2. Diana Wallace on said:

    Looks fabulous and delicious!!!!

  3. Hilary Adams on said:

    I am looking forward to trying this!!

  4. Kenya Hannah on said:

    Chef, you’re the MAN!! Next time though, invite me over. I’ll bring the gelato!

  5. Rudolf on said:

    Chef , nice

    mvg

  6. Darienne on said:

    I made them and they were a hit. Thanks again, Chef Eddy.

  7. Eddy Van Damme on said:

    Real nice to hear.
    Eddy.

  8. Sarah Wilson on said:

    Your pictures are absolutely beautiful! I really want to try it with the lemon now, I bet it would balance out the sweetness really well.

  9. This puff pastry is harder to make it look as nice as Alunettes. When I bite it, it is hard and a bit chewy and it crumbles. It is different than your article, so I thought maybe I rolled too thick. I like its lemon taste and it’s very good idea for using leftover Puff pastry. I wish I can do better on next weedend. Thank you, Chef.

  10. Demetrias Edwards-Destin on said:

    hmm I’ve seen these before but neverknew what they were now i do thanks Chef

  11. Renae Holman Murti on said:

    Growing up my mom did this with leftover pie dough. She used cinnamon and sugar.we called them kisses. I make them for my family and they one of my favorites. I like the idea of using puff pastry and cardamom.i think they would be divine with hot chai.

  12. Sherri Atlas on said:

    Puff Pastry is an undertaking! But I am so glad we got to watch you make it.
    When I got my dessert home ( the napoleon) I felt the dough was not cooked through.
    I was not watching the team do the rolling or the baking ( I was making a cheese cake) and I saw how thin your’s was rolled compared to ours. I would like to try it again and maybe with practice could improve.
    however, the dessert turned out beautiful and I enjoyed the process.
    Than you again for inspiration.

  13. lydia hermandez on said:

    have not had the opportunity to try or make this. i so entrigued by its color and look. i can imagine it to be delicious. that is my next thing to make.

  14. John Foisy on said:

    After they are cooked and cooled try dipping a 1/3 of it in chocolate.

  15. Chef, these look glorious. I will attempt making arlettes next week. I have an abundance of hazelnuts and will substitute the cardamom with them. This is a nice change from making palmiers for my father.

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