Puff pastry

Puff pastry is rolled into a layer of thickness ~ 3 mm. Cut the dough in half into two large Ingredients:

• Puff dough - 500 Grams
• Flour - 3 Art. spoons
• Filling for biscuits - 150 Grams

Instructions

Puff pastry is rolled into a layer of thickness ~ 3 mm. Cut the dough in half into two large rectangles. Lubricate each half of the dough stuffing. At me this sauce pesto, you can use any other stuffing - for example, jam. We begin to fold our dough with stuffing on the long edge into a roll. Fold to the middle of the test and stop. Similarly, roll the roll from the other end of the dough to the middle. Thus, you will get such a design, as in the photo. In exactly the same way, we fold the second half of the test. The resulting rolls are cut into pieces of the same size with a thickness of approximately 1.5 cm. We spread the resulting pieces of rolls on a baking sheet covered with baking paper. Densely to spread it is impossible - the cookie increases in volume at a bake. We put in the oven, preheated to 220 degrees, and bake for 25 minutes. Gradually the cookies will start to rise and increase in volume. As soon as the cookie is covered with a golden crust (this will take about 25 minutes) - it means it's ready. Bon Appetit.

Servings: 8