Crispy Sesame Cookies
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 70, total fat 3 G., saturated fats 1 G., proteins 1 G., carbohydrates 9 G., fiber 1 G., cholesterol 0 mg, sodium 13 mg, sugar 6 G.
Calories 70, total fat 3 G., saturated fats 1 G., proteins 1 G., carbohydrates 9 G., fiber 1 G., cholesterol 0 mg, sodium 13 mg, sugar 6 G.
These simple-to-make, yet deliciously crispy cookies are made with store-bought puff pastry. Sprinkle them with a mixture of sugar, cinnamon, and sesame seeds, roll them up, cut them, and bake. With just four ingredients, your guests won't guess you didn't put in the effort.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup sugar
- 0.5 cup sesame seeds
- 2 tsp ground cinnamon
- 1 sheet (200-250 g) frozen puff pastry, thawed
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Recipes with similar ingredients: puff pastry, sesame, cinnamon
Cooking the dish according to the recipe:
- Combine sugar, sesame seeds, and cinnamon in a small bowl. Line a 30x40 cm sheet of parchment paper with parchment paper.
- Sprinkle the parchment paper evenly with 0.5 cups of the sugar mixture. Place the puff pastry on top and sprinkle with another 0.5 cups of the sugar mixture. Roll the dough into a 30 cm square, pressing the sugar into the dough with a rolling pin.
- Roll the dough tightly into a log. Wrap in parchment paper and freeze until firm, about 30 minutes.
- Preheat oven to 175°C.
- Line two baking sheets with parchment paper. Cut the roll into 1-cm-thick circles and place them on the prepared baking sheets, spacing them 2.5 cm apart. If the spirals unravel, press them together. Freeze until firm, about 20 minutes.
- Bake until puffed and light brown, 10 to 15 minutes.
- Remove from the oven and sprinkle with the remaining sugar mixture. Return the cookies to the oven and bake until glazed and golden, another 10-15 minutes. Using a spatula, transfer the warm cookies to another sheet of parchment paper, flipping them over before the sugar sets. Let cool completely. Store in a tightly sealed container for up to 1 week..
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