Ingredients for Angel Wings
- 1 cup granulated sugar
- Lemon zest
- 2 sheets puff pastry
- Unsalted butter, softened
- 1/4 cup sugar
- Parchment paper
- Flour, for dusting
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How to Make Angel Wings
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a food processor, pulse 1 cup granulated sugar and lemon zest until finely ground and fragrant.
- Lightly flour your work surface. Lay one puff pastry sheet on it.
- Brush half the softened butter evenly over the pastry sheet. Sprinkle with half the lemon-sugar mixture.
- Gently press the sugar into the pastry using a rolling pin.
- Top with the second puff pastry sheet. Brush with the remaining butter and sprinkle with the remaining lemon-sugar mixture.
- Roll the pastry into a 12-inch square, approximately 1 1/8-inch thick.
- Trim the edges to create a perfect square using a pizza cutter or knife.
- Starting at one edge, tightly roll the pastry into a cylinder, stopping halfway.
- Roll the other half in the opposite direction to create a scroll shape.
- Adjust the rolls to ensure they are even and meet in the center.
- Wrap tightly in plastic wrap and freeze for 20 minutes.
- Using a serrated knife, slice the roll crosswise into 1/4-inch thick pieces.
- Arrange the slices on the prepared baking sheet.
- Bake for 10 minutes, or until the cookies soften slightly.
- Quickly remove from the oven. If cookies have lost their shape, gently reshape them.
- Let cool on the baking sheet for 1 minute.
- Carefully turn the cookies with a spatula, sprinkle with the remaining 1/4 cup sugar, and return to the oven.
- Bake for another 15 minutes, or until golden brown.
- Transfer the cookies to a wire rack, sugary-side up, to cool completely.
- Serve and enjoy! Store in an airtight container for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
26g
Fat
7g
Carbs
4g
