If you want to prepare a simple, quick, and super fragrant treat, try my orange and ginger puff pastries. They are a small indulgence that always works: for breakfast, snack, with a steaming tea, or as an idea to prepare in advance and keep ready if unexpected guests arrive. Perfect for parties too, what do you think? Making them is easy, and you’ll smell that wonderful aroma in your kitchen. Puff pastry is the ideal base to collect the citrus sugar, which caramelizes in the oven, creating a truly irresistible crunchy edge. Have I convinced you? I hope so!
Other puff pastry treats I recommend you try:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Orange Puff Pastries
- 1 roll puff pastry (rectangular)
- 2.1 oz brown sugar (+ a pinch)
- zest of half an orange (untreated)
- ground ginger
- milk
- fleur de sel
Tools
- 1 Rolling Pin
- 1 Mixer
- 1 Small Bowl
- 1 Brush
- 1 Baking Tray
Preparation of Orange Puff Pastries
Unroll the puff pastry rectangle and gently roll over it with the rolling pin to flatten it well and remove all possible folds.
Place the brown sugar and orange peels in a mixer and finely chop (don’t ask me for times and speeds because I did it by sight). Remember to use only an organic untreated orange because the peel of common oranges is not edible. Only take the colored part because the white one is bitter.
Sprinkle this flavored sugar over the entire rectangle of pastry, trying to distribute it evenly, then dust with ground ginger (you can add it to taste depending on your personal preference).
At this point, roll the two short edges of the puff pastry toward the center until they meet.
Wrap the obtained roll in parchment paper and transfer it to the freezer for 15/20 minutes. This step is very important as it will allow us to cut the puff pastries much more easily. You can also prepare them well in advance: roll the pastry, wrap it well, and freeze it. When ready to use, just let it soften for 5/10 minutes out of the freezer to facilitate cutting, then proceed as usual.
After this rest period, cut the roll into slices about 5/16 to 3/8 inches thick.
Arrange the orange puff pastries on a baking tray lined with parchment paper, keeping them spaced apart because they will puff up during baking, and brush them with a bit of milk.
Finally, sprinkle each puff pastry with a tiny pinch of fleur de sel. Be very light-handed… The sweet-salty contrast will be very refined. This salt is excellent and can be found in well-stocked supermarkets, or you can purchase it online by clicking HERE.
Bake the orange puff pastries in a preheated static oven at 356°F for about 20 minutes or until they are golden and caramelized. Remove from the oven and let them cool before detaching them from the parchment paper. If you like, once cooled, they can be dusted with powdered sugar. Enjoy! Paola
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