With Richard Till
Time: 10 mins
Costs: 20c per pastry
1 block puff pastry
Roll out the pastry on the sugar, coating both sides well with sugar crystals. Fold in half and roll out again.
Turn 90 degrees and fold in half again. Roll out again, all the time pressing more sugar into the pastry, turn and fold.
Roll out again. This time fold the outside edges to the centre, then over along the centre line in half.
Slice into 6mm slices, sprinkle the tops with a little sugar and bake at 190C.
Turn after 9 minutes, sprinkle with sugar and bake until crisp.
(TX: 1 July 2011)