225 g/8 oz puff pastry (paste) in a
block, thawed if frozen
Icing (confectioners') sugar, for dusting
Cut the pastry block into 1 cm slices.
Roll out each slice as thinly as possible on a board dusted with
sifted icing sugar. Cut each thin rectangle in half. Dust the pastry
thickly with icing sugar, then transfer as many as possible to two
dampened baking (cookie) sheets. Bake near the bottom of the oven at
180°C/350°F/gas mark 4 for 6 minutes, then remove from the oven and
dust again with more icing sugar. Return to the top of the oven at
220°C/425°F/gas mark 7 for a further 3 minutes or until shiny and
brown. Cool on a wire rack. Repeat with the remaining pastry pieces.
Store in an airtight container.