Yeast-free puff pastry

1. Pre-defrost puff pastry.

2. Sprinkle a small amount of wheat flour on the work surface so that the dough does not stick. Take the dough out of the package and roll it out into a thin sheet no more than 5 mm thick (or even thinner is better).

3. Sprinkle the rolled sheet with half a portion of sugar and press it with your hands or a rolling pin so that it fits more tightly and sticks to the dough.

4. Then carefully turn the dough sheet to the other side and pour the second half of the sugar on it. Again, press the sugar to the dough with your hands.

5. Taking hold of the edge of the dough on one side, gently roll it into a roll to the middle of the sheet. It is necessary to roll as tightly as possible so that the sugar does not spill out of the middle.

6. Taking hold of the edge of the dough from the opposite side, roll it into the middle of the sheet in the same way.

7. The dough rolled into a roll is carefully transferred to parchment paper and wrapped in it. Then put it in the freezer for complete cooling for 15 minutes.

8. Turn on the oven at 180-200 degrees Celsius.

9. After 15 minutes, remove the dough from the refrigerator. Unfold the paper and cut the roll into thin circles, the thickness of which is about 1 mm.

10. Put a sheet of baking paper on a baking sheet. Then spread the dough circles on it. Since the cookies will increase during the baking process, it is necessary to observe the distance between the cookies 4-5 cm from each other.

11. Put the cookies in the preheated oven for 5 minutes to bake until golden brown.

12. Then remove the baking tray with cookies from the oven and turn them over to the other side with a spatula.

13. Put the baking tray with cookies in the oven again so that the second side is also browned to an appetizing tanned crust.

Let the finished puff pastry cool down a little and you can serve it to the table with tea or coffee!

Bon appetit!