Made from just 4 ingredients, these French puff pastry biscuits, Arlettes, are crunchy, flaky and very simple to make. Puff pastry is rolled with cinnamon and sugar, lightly rolled in icing sugar and baked until caramelised. These biscuits are delicious on their own or served with coffee or ice cream.
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What are Arlettes?
Arlettes are French biscuits are made with puff pastry and cinnamon, rolled up into a Swiss roll shape before being sliced and thinly rolled out. They are then baked in the oven until golden-brown and crisp. Crunchier than another classic French puff pastry treat, palmiers, these biscuits originated in the South of France.
Why we love this recipe
- Making arlettes with pre-made puff pastry makes this a very quick and easy recipe that takes just 15 minutes to make – perfect for last minute baking!
- You can make them ahead, and store in an airtight container for up to a week.
- If you love puff pastry pinwheels, these French biscuits are like extra crispy cinnamon pinwheels!
- These easy puff pastry biscuits can be vegan, just check that the puff pastry you use is vegan.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Puff pastry – You can use any brand of puff pastry you like: Pampas, Jus rol or supermarket own brand. In Australia I use a 24cm x 24cm frozen puff pastry sheet, weighing approx. 160g (5.6oz), but if you are in the UK you can use half a block of puff pastry and roll it out on a lightly floured surface to ¼ cm / 0.1 inch thick, or half a sheet of ready rolled puff pastry.
- Granulated sugar – white sugar.
- Ground cinnamon – this is the classic Arlette flavouring, see ‘Variations’ below for different spice suggestions.
- Icing sugar – confectioners sugar. This fine sugar melts quickly in the oven, giving the puff pastry cookies a shiny caramel finish and that distinctive crunch.
How to make this arlette recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Mix the sugar and cinnamon together in a small bowl.
- Unroll a sheet of puff pastry or roll out half a block of puff pastry, then sprinkle the cinnamon sugar mixture all over the pastry in an even layer.
- Starting from one edge, roll the pastry up into a log shape. Using a sharp knife, cut into slices.
- Dust a work surface or wooden board with icing sugar / confectioners sugar and place one of the slices on the board, cut side up.
- Sprinkle with top of it with more icing sugar / confectioners sugar and out with a rolling pin, turning over halfway so both sides are coated in icing sugar. TIP: If the rolling pin starts to stick, sprinkle with a little more icing sugar.
- Place the rolled out biscuits onto trays lined with baking paper and bake in a preheated oven until golden all over, carefully turning over half way through cooking using a palette knife. Note: Don’t touch the biscuits with your fingers as the melted sugar is very hot!
FAQ
What are the secrets to baking with puff pastry?
Use a sharp knife so the pastry doesn’t drag, and cut straight down through the pastry rathe than at an angle, which can cause the layers to stick together and therefore not be as flaky when cooked. Preheat the oven before placing the puff pastry in to cook, as it needs hot temperatures to allow the layers to rise.
Can I make these puff pastry biscuits with cinnamon sugar?
Absolutely! Just swap out the white sugar and ground cinnamon for cinnamon sugar.
My recipe tips
- To make the puff pastry easier to slice, chill it in the fridge for 20-30 minutes.
- Roll the arlettes thinly – if they are too thick then they can be slightly tough and won’t be crispy.
- Line your baking sheets / baking trays with parchment paper or baking paper to stop the arlettes from sticking to the tin, which they can do as the sugar caramelises.
- Baking trays can vary, some brown the biscuits more quickly than others so keep checking on the arlettes when they are baking.
- To make sure the biscuits are evenly baked, golden and crisp – turn them over half way through cooking with a spatula – however don’t touch them with your fingers, the melting sugar is hot!
Serving Ideas
- With a mug of coffee or espresso.
- With a scoop of ice cream – they are delicious with this passionfruit ice cream!
- Serve alongside a fresh fruit salad.
Make ahead/storage
Once completely cold, store the arlettes in an airtight container at room temperature for up to a week.
Variations
Use a different spice to flavour your arlette recipe: I have made them with mixed spice, but you can also use a pinch of nutmeg and ground ginger, or add a little lemon zest or pinch of ground cardamom.
Why not try…
You may also like these other easy French recipes:
Arlettes (French Puff Pastry Biscuits)
Author: Robyn
Made from just 4 ingredients, these French puff pastry biscuits, Arlettes, are crunchy, flaky and very simple to make. Puff pastry is rolled with cinnamon and sugar, lightly rolled in icing sugar and baked until caramelised.
Ingredients
- 1 sheet puff pastry
- 30g (2 tablespoons) white sugar granulated sugar
- 1 teaspoon ground cinnamon
- 2-3 tablespoons icing sugar confectioners sugar
Instructions
- Preheat the oven to 200℃ fan / 220℃ / 392℉ convection / 428℉.
- Line 2 baking sheets with baking paper / parchment.
- In a small bowl, mix the sugar with the ground cinnamon.
- Sprinkle the cinnamon sugar all over the pastry in an even layer.
- Take one of the sides as roll the pastry up into a log shape.
- Using a sharp knife, slice into 1 cm / 0.40 inch thick slices.
- Dust a wooden board or working surface with icing sugar / confectioners sugar.
- Take a slice of pastry and place on the sugar, cut side up. Sprinkle a little icing sugar / confectioners sugar over the top and then roll out with a rolling pin until 2-3mm / 0.01 inches thick.
- If the pastry begins to stick to the rolling pin, dust with a little more icing / confectioners sugar.
- Place the rolled out biscuit on the lined baking tray and repeat with the other slices.
- Place in the preheated oven and bake for 8-10 minutes, using a spatula to flip them over half way through – don't touch with your fingers as the sugar will be hot!
- Remove from the oven when the arlettes are golden brown.
- Leave on the trays for a couple of minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week.
Video
Notes
Puff pastry – You can use any brand of puff pastry you like: Pampas, Jus rol or supermarket own brand. In Australia I use a 24cm x 24cm frozen puff pastry sheet, weighing approx. 160g (5.6oz), but if you are in the UK you can use half a block of puff pastry and roll it out on a lightly floured surface to ¼ cm / 0.1 inch thick, or half a sheet of ready rolled puff pastry.
Granulated sugar – white sugar.
Ground cinnamon – this is the classic Arlette flavouring, see ‘Variations’ below for different spice suggestions.
Icing sugar – confectioners sugar. This fine sugar melts quickly in the oven, giving the puff pastry cookies a shiny caramel finish and that distinctive crunch.
To make the puff pastry easier to slice, chill it in the fridge for 20-30 minutes.
Roll the arlettes thinly – if they are too thick then they can be slightly tough and won’t be crispy.
Line your baking sheets / baking trays with parchment paper or baking paper to stop the arlettes from sticking to the tin, which they can do as the sugar caramelises.
Baking trays can vary, some brown the biscuits more quickly than others so keep checking on the arlettes when they are baking.
To make sure the biscuits are evenly baked, golden and crisp – turn them over half way through cooking with a spatula – however don’t touch them with your fingers, the melting sugar is hot!
Nutrition
Calories: 67kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 25mgPotassium: 7mgFiber: 0.2gSugar: 3gVitamin A: 0.5IUVitamin C: 0.01mgCalcium: 2mgIron: 0.3mg
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