Arelettes are a genius French cookie, very, very similar to the palmier cookie, yet very, very different in method and structure. Similarities are that only puff pastry and sugar are used. Differences are in the out-of-this world caramelization and crisp of the cookie.
One arlette slipped form my hand an literally shattered on the floor like glass. The technique applied is what makes all the difference, as you will see below. Note that powdered sugar is used, not granulated. They are best made and consumed on the same day to retain their crisp. Store in an air-tight container for up to a day.
200g puff pastry
2 cups powdered sugar
Roll out the chilled puff pastry over a floured surface to make a large rectangle about half a centimeter thick or a bit less. Roll the pastry into a long and compact cylinder, brushing off flour as necessary. Cut the rod onto about 20-24 equal sized balls.
On a clean surface, put all the powdered sugar and roll the pastry ball to coat. Using a rolling pin, roll the dough into a large, thin oval. Place on a non-stick baking sheet (or parchment-coated) and bake for about 8 minutes in a preheated 400F oven.
Transfer, bottom side up, to a cooling rack to completely cool and harden.
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