Ingredients:
- 14 oz puff pastry, thawed
- 3/4 cup granulated sugar
- Zest from 2 large or 3 small oranges
- 4 oz dark or semisweet chocolate (optional, melted)
Instructions:
- Zest the oranges and massage the zest into the sugar until fragrant. (Optional: spread the sugar on a baking sheet and let dry for about 1 hour.)
- Sprinkle an even layer of orange sugar onto a clean work surface. Place puff pastry on top and generously sprinkle more sugar over it, pressing gently into the dough.
- Lightly roll the pastry out to about 13 x 14 inches.
- Fold the pastry in half lengthwise to mark the center. Fold each long side halfway toward the center, sprinkle with more sugar, then fold again so the two sides nearly meet.
- Fold one last time, wrap, and freeze for 30 minutes.
- Preheat oven to 400°F (205°C).
- Slice chilled dough into 1/2-inch pieces. Place on parchment-lined baking sheets, spacing about 2 inches apart (do not use silicone mats).
- Bake for 8–10 minutes, flip carefully, then bake an additional 4–5 minutes until fully golden and crisp.
- Cool slightly, dip in melted chocolate if using, and sprinkle with remaining orange sugar.