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Many moons ago I attended a cooking class where the chef made her own ice cream and topped it with a puff pastry cookie. I remember that I liked the cookie better than the ice cream, even though the ice cream was very good. During a recent snow break from work, I recreated the puff pastry cookie that I fondly remembered. Puff pastry cookies are easy to make and I think make a dish of ice cream especially appealing.
How to Make Puff Pastry Cookies
One box of Puff Pastry Sheets
1. Spread 2 cups of sugar onto a baking mat, board, or countertop.
2. Place a sheet of thawed puff pastry onto the sugar and top with an additional cup of sugar. Spread the sugar out to evenly cover the puff pastry and then roll the dough out a bit.
3. Fold the dough over so that it is two layers thick.
4. Cut cookies out of the dough using cookie cutters. Place on parchment or Silpat lined baking sheets.
5. Bake for 6 to 8 minutes at 450 degrees. Watch carefully to avoid over baking the cookies.
6. Remove cookies from baking sheet and transfer to a cooling rack.
7. When cool, eat as a cookie or use as an ice cream topper.
I’ll have to admit that this batch of Puff Pastry Cookies didn’t last long at my house. Look at that caramelized sugar on the sides of the cookies. Yum!
For a dinner party, a puff pastry cookie would make an ordinary bowl of ice cream a special treat.
Wouldn’t this be a fun dessert to serve for an Easter meal?
These cookies are so easy to make and we enjoyed them a bit too much. I know I couldn’t stay out of them!
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