Butterfly Crisp

Butterfly Crisp

1. Roll the puff pastry into a thickness of about 3 mm, brush with a thin layer of water, wait two minutes for the skin to become sticky, and sprinkle with a layer of coarse sugar.

2. Roll up from both sides to the middle.

3. The roll looks like the picture, slightly flattened.

4. Cut into slices about 8 mm thick, add to the baking tray, and put in the preheated oven at 180 degrees for about 20 minutes.

5. Finished product.

6. Finished product.

Tips:

There is a recipe for Melaleuca meringue.