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A plate of arlette biscuits.

Arlettes (French Puff Pastry Biscuits)

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.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course baking
Cuisine French
Servings 16 biscuits
Calories 67 kcal

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
Keyword arlettes, french biscuits, puff pastry biscuits

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