Last week the bakers on GBBO took on Paul’s arlettes recipe for the technical challenge; we’ve created a recipe to make them dairy free!
These french biscuits are a reverse puff pastry that are a little fiddly to make they’re supposed to be wafer-thin and can be swirled with cinnamon.
The recipe below will help you get started on make arlettes:
INGREDIENTS
- 250g strong plain flour
- 1 tsp fine sea salt
- 250g Pure Dairy Free Spread, at room temperature, but not too soft
- 1 tbsp of water
- 100g sugar
- 1/2 tsp cinnamon
METHOD
1 . Sift the flour and the salt into a large bowl. Roughly break the spread in small chunks and add them to the bowl and rub them in loosely.
2. Make a well in the bowl mixing until you have a firm rough dough adding water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
3. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 × 50cm. Keep edges straight and even.
4. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.
5. Lay pastry on work surface and in a bowl mix the sugar and cinnamon together – roughly half a teaspoon of cinnamon to every 100g sugar.
6. Sprinkle a thin layer of sugar and cinnamon over one side of the dough, then flip it over and coat the other side.
8. Roll the dough into a log – roll gently so dough is not too tight or loose.
9. Cut into 1/4 inch sections.
10. Use a rolling pin to roll each section out to a large oval (about half a cm thick – they should be quite thin!) and sprinkle sugar and cinnamon on both sides as you roll. Constantly flip the dough over so it does not stick.
11. Rest on parchment paper for 1 hour.
12. Place on baking tray and bake at 190C for 15 minutes.
13. Leave to cool before removing from tray.