Puff Pastry Cookies
Hello, friends!
After sharing the recipe for No-Yeast Puff Pastry without Vinegar, I received a lot of questions about how to work with puff pastry, what dishes to make with it, and what to do with the leftover pastry scraps.
I tried to answer everyone’s questions, and the most common one was what to do with the scraps of pastry?
Here are a few tips – it is not recommended to knead and roll out the pastry again, so it’s better to use it as is. If the scraps are large, you can cut them into smaller pieces with a sharp knife. The knife must be sharp; otherwise, you may ruin the pastry, and it won’t turn out flaky.
And here’s the simplest recipe to answer the question of what to do with the scraps – we make a very simple but very delicious cookie that disappears in no time.
Ingredients:
- Puff pastry (scraps) – let’s say 200 grams
- Sugar – 100 grams
- Egg – 1 (any size)
- Water – 20-30 ml
Of course, I’m not going to make the pastry (six hours of my life)), so I’m using scraps from previous recipes. Therefore, they are all different in shape but the same thickness. Alternatively, you can buy ready-made pastry.
The cookies disappear in no time, so try to accumulate as many scraps as possible from each recipe and store them in the freezer. By restaurant standards, this pastry can be stored in the freezer for up to 4 weeks.
Cooking process
1.Roll out the pastry (in my case, the scraps) to a uniform thickness of 2-3 mm.
2.Mix the egg and water in a separate bowl and brush the cookies with it, making sure that the egg only goes on the top of the cookies.
3.Sprinkle generously with sugar.
4.Bake in a preheated oven at 200 degrees Celsius.
5.After 20 minutes, the cookies are ready.
*You can add vanilla extract (1 teaspoon) to the egg and water mixture – it will give your cookies a sweet aroma and vanilla flavor, enhancing the flavors of the pastry even more.
*You can sprinkle the cookies with sugar and cinnamon.
*Or you can completely change the taste by sprinkling the cookies with salt. It will be a great appetizer for soups or beer. However, I should warn you that not everyone may like it, as people usually expect a sweet taste from pastry.
That’s the whole recipe!
Thank you for your questions and comments.
Cooking with pleasure!
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