1 Puff pastry or plain shortcrust pastry, rolled to 1/8 inch (3 mm) thick
1 Orange Filling (as directed in a companion recipe)
Instructions
1. Heat the oven to 425°F (220°C).
2. Roll puff pastry or plain shortcrust pastry to a thickness of 1/8 inch (3 mm) on a lightly floured surface.
3. Cut the rolled pastry into strips measuring 5 inches (13 cm) long by 1 inch (2.5 cm) wide.
4. Arrange the strips on an ungreased baking sheet, spacing them at least 1/2 inch (1.5 cm) apart. Bake at 425°F (220°C) for 10–14 minutes, until the strips are pale golden, crisp to the touch, and have puffed slightly at the edges. If using plain paste, begin checking at 10 minutes; puff paste may need the full 14 minutes.
5. Transfer the baked strips to a wire rack and allow to cool completely, approximately 15–20 minutes, until firm and no longer warm to the touch.
6. Sandwich the cooled strips in pairs by spreading Orange Filling on the flat underside of one strip, then pressing a second strip on top, flat-side down. The filling should be just visible at the edges.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.