Recipe by Lexi Bird
Preparation time: 10min
Chilling time: 3min (Rest for 60min)
1 pack of store bought puff pastry
300g Muscovado Sugar
Defrost the Puff Pastry and lat it out on a clean, cool surface.
Mix together the sugar and cinnamon in a bowl
Sprinkle the sugar mixture evenly over both sides of the puff pastry. Make sure you leave about 1/4 of the sugar for use later.
Roll the puff pastry into a log, don’t roll it too tightly. Put it in the refrigerator for 3 min to cool.
Using a sharp knife, cut the dough into 1cm thick rounds, work quickly so that the dough does not soften too much.
lay each round flat on a sugared surface and use a rolling pin to roll out the round into an oval. Sprinkle cinnamon sugar on both sides.
Place the ovals onto a piece of baking paper and leave to rest for 60 min.
Place the ovals onto a piece of Silpat on a baking tray and bake at 180 degrees for 10 - 12 minutes or until your Arlettes are beautiful and golden.
Remove from the oven and leave them to cool completely before tucking in!