Desserts · Original adaptation
Cinnamon Arlettes Recipe
Paper-thin spirals of puff pastry and cinnamon sugar, baked between trays for an even, glassy crispness.
Inspired by The Great British Bake Off, Season 6, Episode 2
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Bake it at home
Cinnamon Arlettes
- Prep
- 25 min
- Bake
- 18 min
- Total
- 43 min
- Makes
- 12 biscuits
Ingredients
- 320 g ready-rolled all-butter puff pastry
- 70 g caster sugar
- 2 teaspoons ground cinnamon
- 20 g icing sugar, for rolling
- 1 pinch fine salt
Method
Mix the caster sugar, cinnamon, and salt. Unroll the pastry, scatter it evenly with the mixture, and roll it tightly from a short edge.
Chill the log for 25 minutes, then cut it into 12 equal rounds.
Dust the worktop with icing sugar and roll each round into a very thin oval, turning often to prevent sticking.
Place the biscuits between two sheets of baking paper and sandwich them between two flat baking trays.
Bake at 200 C, or 180 C fan, for 15 minutes. Remove the top tray and paper and bake 2 to 3 minutes more until caramelised, then cool flat.
From the episode
Biscuits
This adaptation starts from the episode's biscuits brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
