Want to make your own puff pastry arlettes? Don't worry - it's not as tricky as you may think, and only calls for three ingredients! Just follow our simple recipe, and remember to be liberal with the cinnamon sugar. An expert baker would make their own pastry (or even 'reverse puff pastry' for real stars like Dominique Ansel in New York), but for an easy win just use a sheet or block (like we did). Remember, you can make arlettes from pie or tart offcuts.
Unroll the sheet of puff. Scatter a new, large sheet of baking paper with caster sugar and a dusting of cinnamon, then invert the pastry sheet onto it. Peel off the backing paper, then dust the revealed pastry top in the same way. Cut the sheet in half. Lay one piece on top of the other and roll up carefully to make a log. Wrap it tightly in baking paper and chill for 30 minutes or longer. You can also freeze the roll to use later.
Heat the oven to 220C/fan 200C/gas 7. Cut the pastry roll into thin slices and dust the top and base with more sugar and cinnamon. Lay the slices on a piece of baking parchment on a baking tray. Using a rolling pin, gently roll over them until very thin. If you have another baking sheet then you can keep the arlettes very flat by putting another sheet of baking paper and the baking sheet on top. If not, just bake them as they are.
Bake for 10-15 minutes, checking after 10. They should be a nice nutty brown in colour. Rest for a minute then lift off the paper and cool completely until crisp.