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 | % | |
- 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.
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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
Looks fabulous and delicious!!!!
I am looking forward to trying this!!
Chef, you’re the MAN!! Next time though, invite me over. I’ll bring the gelato!
Chef , nice
mvg
I made them and they were a hit. Thanks again, Chef Eddy.
Real nice to hear.
Eddy.
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.
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.
hmm I’ve seen these before but neverknew what they were now i do thanks Chef
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.
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.
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.
After they are cooked and cooled try dipping a 1/3 of it in chocolate.
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.