Sort ingredients
cawlensing
QR Code
Listen
Pdf
Zest the oranges and massage the zest into the sugar. Optional: spread on a baking sheet and let it dry in the sun for about an hour (it spreads better this way).
Sprinkle an even layer of sugar on a clean surface, then place your thawed puff pastry on top. Sprinkle your orange sugar liberally onto your puff pastry, then press the sugar in with your hands.
Next, slightly roll out your puff pastry with a rolling pin. Most store bought puff pastry will be about 10x11. Ours was a bit bigger and we rolled it to about 13x14 inches.
Fold the longer section of your puff pastry in half to mark the middle point. Then fold each end halfway to the middle, and then again so the two sides nearly meet, leaving some space in between. Sprinkle more sugar on each fold. Fold again, then stash in the freezer for 30 minutes.
Preheat oven to 400˚F.
Remove from the freezer and cut into ½ inch thick cookies. Space them out about 2 inches away from one another on parchment paper (DO NOT use a silicone mat), and bake for 8-10 minutes, then flip (with a spatula!) and cook for another 4-5 minutes. When you flip them, they should be slightly golden brown without any fully caramelized sections. They are done when they're fully golden brown and crispy.
Dip in melted chocolate and sprinkle with leftover orange sugar.