OLYMPIC MEDAL ARLETTES
Makes about 24 cookies
We transformed the timeless French palmier into the elegant arlette, a shape reminiscent of a champion’s medal. While arlettes usually feature cinnamon, which tends to darken their hue, we embraced the beloved palmier profile, ensuring each bite is a celebration of caramelized sugar and irresistible crunchiness.
All-purpose flour, for dusting
Rough Puff Pastry Dough (recipe follows)
6 tablespoons (72 grams) granulated sugar
Confectioners’ sugar, for dusting
Flaked sea salt, for sprinkling
4 ounces (113 grams) white chocolate, chopped and melted (optional)
Gold, silver, and bronze edible luster dust (optional)
1. On a lightly floured surface, roll Rough Puff Pastry Dough into a 12-inch square. Sprinkle with 3 tablespoons (36 grams) granulated sugar. Using a rolling pin, gently press sugar into dough. Carefully turn dough sugar side down. Sprinkle with remaining 3 tablespoons (36 grams) sugar; using a rolling pin, gently press sugar into dough. Starting on one side, roll up dough into a log. Freeze until firm enough to slice, about 15 minutes.
2. Line baking sheets with parchment paper. Lightly dust work surface with confectioners’ sugar.
3. Using a serrated knife, cut dough log into ½-inch-thick slices. On prepared surface, working with one slice at a time, gently roll slices to about ⅛ inch thick and 3 inches wide. (If dough is sticking to rolling pin, lightly dust top with confectioners’ sugar.) Place slices 2 inches apart on prepared pans. Freeze until firm, 10 to 15 minutes.
Preheat oven to 400°F (200°C).
