Ingredients

• 230 1 pack of rectangular puff pastry
• 3 spoons of sugar

Brush the puff pastry with a little water and sprinkle it with sugar.
fold it accordion in the sense of the width: start from the two opposite sides and fold each three times converging towards the middle of the rectangle; close the puff pastry, keeping the folds inside.
Place it to harden in the freezer for 15 minutes. Then cut it with a well sharpened knife obtaining 1.5 cm wide strips; flatten them lightly with a rolling pin and pinch the base making a half turn to get a fan.
Place the fans well spaced in a baking tray lined with parchment paper and bake them at 200 ° C in the fan oven for about ten minutes.
Storage: al fresco, in a tin box, for 5-6 days.

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