Puff pastry, as needed
Granulated sugar, as needed
Yield: 4 Tortes
1. Roll out the puff pastry into a very thin rectangle. The length is not important, but the width should be at least 7 inches (17.5 centimeters).
2. Using a rolling pin, gently press the granulated sugar into the dough on both sides.
3. Make a 1-inch (2.5-centimeter) fold along the long edges of the dough toward the center. Sprinkle on additional sugar.
4. Make another 1-inch (2.5-centimeter) fold along the long edges of the dough toward the center. The two folds should almost meet in the center. Sprinkle on additional sugar.
5. Fold one side on top of the other. Press down gently with a rolling pin or your fingers so that the dough adheres. Chill for 1 our.
6. Cut the log of dough in thin slices. Place the cookies on a paper-lined sheet pan and bake at 400°F (200°C) until the edges are brown, approximately 8 to 12 minutes.
Yield: 4 Tortes
Granulated sugar, as needed
Yield: 4 Tortes
1. Roll out the puff pastry into a very thin rectangle. The length is not important, but the width should be at least 7 inches (17.5 centimeters).
2. Using a rolling pin, gently press the granulated sugar into the dough on both sides.
3. Make a 1-inch (2.5-centimeter) fold along the long edges of the dough toward the center. Sprinkle on additional sugar.
4. Make another 1-inch (2.5-centimeter) fold along the long edges of the dough toward the center. The two folds should almost meet in the center. Sprinkle on additional sugar.
5. Fold one side on top of the other. Press down gently with a rolling pin or your fingers so that the dough adheres. Chill for 1 our.
6. Cut the log of dough in thin slices. Place the cookies on a paper-lined sheet pan and bake at 400°F (200°C) until the edges are brown, approximately 8 to 12 minutes.
Yield: 4 Tortes
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