by Ed Halmagyi


  • 1 sheet puff pastry
  • 75g unsalted butter, melted
  • 125g white sugar


1 Preheat oven to 210°C. Brush the puff pastry with butter on both sides, then coat generously with caster sugar.
2 Lightly mark a line down the centre of the pastry, then fold in the sides in to meet halfway between the outside and the marked line. Then fold in again so that the side meet in the centre. Fold over to form a six-layer stack.
3 Slice 1cm thick and arrange on a lined baking tray. Bake for 12 minutes, then turn over and bake for another 10 minutes, until deep-brown and well-caramelised. Cool on the tray, then serve.

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