bake.debo.lt — family recipes

Steps

Prep: Stir the sugar and cinnamon together and spread half of it on a clean work surface.
Shape: Roll the pastry out on the sugared surface, sprinkling more sugar on top as you go, into a rectangle about 12x10 inches, pressing the sugar into both sides.
Tip: Get a generous, even coating everywhere — bare patches of pastry won't caramelise or hold together as neatly.
Shape: Fold both long edges in to meet at the centre, then fold each of those halves in again to meet at the centre, then fold the whole thing closed like a book, so you have six layers stacked.
Tip: Chill for 15 minutes if the pastry gets too soft to fold cleanly at any point — cold pastry holds a crisp fold far better than warm.
Chill: Wrap and chill the folded log until firm.
Slice: Slice into 1/2-inch pieces and lay flat, cut-side down, on a lined baking sheet, spaced well apart — they spread significantly.
Bake: Bake at 200°C (400°F) until the bottoms are deeply caramelised, then flip each one over and continue baking until the second side is caramelised too.
Tip: Watch closely once you flip — the sugar can go from perfectly caramelised to burnt in under a minute.
Cool: Cool on a rack — they firm up and crisp further as they cool.