ULLERETES - PUFF PASTRY SPECTACLES (OR HEARTS...)

Us aviso. Aquesta recepta es molt perillosa. Es massa facil i aqui esta el problema. O potser el problema es que quan n'has menjat una, ja no pots parar...

No l'he inventada pas jo... pero mai no se m'havia acudit de fer-les fins que vaig veure la recepta en un forum que visito sovint.

Avui que tenia pasta de full al congelador, l'he tret i, un cop descongelada, en 30 minuts les he fet.

I en menys de 5 ha desaparegut la meitat...

RECIPE

I'm warning you. This is a very dangerous recipe. It's too easy and that's the problem.
Or the actual problem is that once you've eaten one, you can't stop...

It isn't my recipe of course, but I never thought of making them until I saw the steps to make them in a forum I often visit.

I had some puff pastry in the freezer today, so I took it out and it only took 30 minutes to make them.

And less than 5 for half of them to vanish...

ingredients

2 lamines de pasta de full - sucre

2 sheets of puff pastry - sugar                        

1. Estireu la lamina i espolvorejeu abundantment amb sucre

1. Spread the puff pastry sheet and sprinkle a genrous amount of sugar all over it.

2. Doblegueu cada costat cap al centre, deixant un espai, i torneu a espolvorejar amb sucre.

2. Fold both sides towards the centre, making sure you leave a gap, and sprinkle with sugar again.

3. Repetiu el mateix pas.

3. Do the same as before.

4. Finalment, doblegueu per la meitat i talleu llesques d'1 cm de gruix.

4. Finally, fold it in half and cut slices of 1 cm thickness (half an inch).

5. Poseu-les en una plata sobre paper vegetal a la part de dalt del forn precalentat a 200C durant 10-12 minuts. Treieu-les per donar-les la volta i coure-les 5 minuts mes.

5. Put them on a baking tray on grease proof paper at the top level of your oven which should be pre-heated at 200C. Bake them for 10-12 minutes and then take them out, turn them over and bake again for 5 more minutes.

6. Deixeu-les refredar sobre una reixeta (si sou prou pacients) perque s'endureixin.

6. Let them cool on a rack, if you're patient enough, so they'll get crispy.