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“Simple, delicious pastry recipe, made cookie-size! I burned the first batch I tried; the second batch I undercooked. My hints for doing better next time: Cut slices the same thickness, turn pan halfway through cooking, and use my best cookie sheets to ensure even cooking. Don't be afraid to bring them to a deep golden brown, and/or experiment with the timing with a couple cookies before committing a whole pan! When they're cooked right, mmmmm! I used Turbinado sugar (large granules) for the final sprinkling.”
32 cookies

Ingredients Nutrition


  1. Heat oven to 400°F Adjust rack to middle position.
  2. Sprinkle 1 tablespoon of sugar over the work surface. Unfold 1 sheet of the pastry and place it on the sugar. Roll it to an even thickness.
  3. Sprinkle it with 2 tablespoons of the sugar.
  4. Starting at one short side of the rectangle, roll the pastry toward the center of the sheet, stopping at the middle. Repeat with the opposite short end, so the rolls meet. Trim the ends with a knife.
  5. Cut into 1/2-inch-thick slices and place flat on a baking sheet lined with parchment paper, spacing them 1 inch apart.
  6. Sprinkle with 1 tablespoon of the Turbinado sugar.
  7. Bake until golden and puffed, 20 to 23 minutes according to the original recipe -- but check much, much sooner!
  8. Let cool for 5 minutes. Transfer to a wire rack. Serve hot or at room temperature.

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