Italian Sfogliatini Pastry Cookies
Italian Sfogliatini Pastry Cookies
Ingredients
- 1 puff pastry sheet
- 3/4 cup powdered sugar
- 1 egg white, from a large egg
- 1/2 teaspoon lemon extract, (approximately 1/2 capful)
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
Unroll the puff pastry sheet onto a clean, lightly floured surface or directly onto the parchment-lined baking sheet if it's large enough.
⏱️ 1 min
- 3
In a medium bowl, combine the powdered sugar, egg white, and lemon extract. Whisk vigorously until the mixture is well combined, smooth, and slightly frothy.
⏱️ 3 min
- 4
Using a pastry brush, evenly spread the prepared sugar and egg white mixture over the entire surface of the puff pastry sheet, ensuring good coverage.
⏱️ 2 min
- 5
Starting from one of the longer sides, tightly roll the puff pastry sheet into a log. Ensure the roll is as compact as possible to create distinct layers.
⏱️ 2 min
- 6
Using a sharp knife, slice the rolled pastry into individual pieces, approximately 1/2 to 3/4 inch thick. You should get about 12-16 cookies depending on the thickness.
⏱️ 3 min
- 7
Place the sliced pastry pieces, cut-side up, on the prepared baking sheet, leaving a little space between each cookie as they will puff up slightly.
⏱️ 1 min
- 8
Bake in the preheated oven for 20 minutes, or until the sfogliatini are golden brown, puffed, and crispy. Keep an eye on them towards the end of the baking time to prevent over-browning.
⏱️ 20 min•🌡️ 350
- 9
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy your homemade Italian Sfogliatini pastry cookies!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Italian Sfogliatini Pastry Cookies
- 1 puff pastry sheet
- 3/4 cup powdered sugar
- 1 egg white, from a large egg
- 1/2 teaspoon lemon extract, (approximately 1/2 capful)
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
Unroll the puff pastry sheet onto a clean, lightly floured surface or directly onto the parchment-lined baking sheet if it's large enough.
⏱️ 1 min - 3
In a medium bowl, combine the powdered sugar, egg white, and lemon extract. Whisk vigorously until the mixture is well combined, smooth, and slightly frothy.
⏱️ 3 min - 4
Using a pastry brush, evenly spread the prepared sugar and egg white mixture over the entire surface of the puff pastry sheet, ensuring good coverage.
⏱️ 2 min - 5
Starting from one of the longer sides, tightly roll the puff pastry sheet into a log. Ensure the roll is as compact as possible to create distinct layers.
⏱️ 2 min - 6
Using a sharp knife, slice the rolled pastry into individual pieces, approximately 1/2 to 3/4 inch thick. You should get about 12-16 cookies depending on the thickness.
⏱️ 3 min - 7
Place the sliced pastry pieces, cut-side up, on the prepared baking sheet, leaving a little space between each cookie as they will puff up slightly.
⏱️ 1 min - 8
Bake in the preheated oven for 20 minutes, or until the sfogliatini are golden brown, puffed, and crispy. Keep an eye on them towards the end of the baking time to prevent over-browning.
⏱️ 20 min•🌡️ 350 - 9
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy your homemade Italian Sfogliatini pastry cookies!
⏱️ 3 min