• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Only Crumbs Remain
  • About
  • Recipes
  • Subscibe
  • Contact
menu icon
go to homepage
  • About
  • Recipes
  • Subscibe
  • Contact
  • Follow me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Subscibe
    • Contact
  • Follow me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Arlettes

    Published: Oct 23, 2020 · Modified: Feb 22, 2021 by Jacqueline Bellefontaine ·

    Sharing is caring!

    903 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe
    Arlette biscuit in front with several piled behind.
    Arlettes spread out on background showing swirl of cinnamon.

    Arlettes are beautiful butter rich, crispy cinnamon biscuits. These French biscuits originate from the South of France in the early 1900s and are not dissimilar to the more well know Palmier (elephant ears) biscuits. 

    spread out pile of Arlettes .

    It is said that good things come to those who wait, and it's certainly true where these little beauties are concerned! 

    Simply scrummy;  Arlettes are crisp, light, buttery, and slightly caramelised with a little hint of cinnamon. I think they are what I would call a grown up biscuits, a little more refined than the average cookie and a delicious treat with a cup of tea or coffee. 

    They also make great biscuits to serve with ice cream. Try it with some of my equally grown up stem ginger ice cream. As well as creamy desserts such as my orange and rhubarb posset

    Two Arlette biscuits one in front broken in half with crumbs.

    The method used is a variation of puff pastry, but reversed so that the butter layer encases the dough rather than the other way round.  Then it is rolled out and folded several times to build up the laminated layers of butter and dough in the same way as you would make a standard puff pastry.

    For this reason, I must admit they do take a wee while to make, as the dough needs to be chilled after each rolling and folding.  But the actual hands on time is relatively small and I think the end result worth the wait. 

    The trickiest part of making them is keeping the pastry cool so that the butter doesn't melt and the pastry turn into a sticky mess. I would suggest on a hot day you would be better choosing a different biscuit to make.

    cup of coffee with Arlettes behind and in front

    How to make really easy Arlettes

    So you love the idea my traditional Arlettes and would like to try them but you just don't have the time right now. Then you can make this cheats Arlettes version instead. 

    1. Use ready made puff pastry. Make sure it is an all butter pastry as you really need that for the flavour.  Roll out to about 5mm ¼ in thick. Scatter with caster sugar and cinnamon and roll up tightly like a swiss roll and chill for 30 minutes.
    2. Then slice, roll out and bake the biscuits following the recipe below from step 6.

    Traditionally flavoured with cinnamon  I can imagine they'd be great made with other spices too, such as cardamom or nutmeg or even some lemon or orange zest for a little citrusy zing.

    How to make traditional Arlettes step by step

    Make the pastry

    The pastry consists of two parts the dough and the butter layer.

    1. To make the dough

    • adding wtaer to flour and butter in a bowl.
      Add the melted butter and water to the flour.
    • mixing a dough.
      Mix to a dough.
    • kneading a dough.
      Knead well.
    • dough wrapped in cling film.
      Shape into a square wrap and chill.

    2. To make the butter layer

    • softened butter in a bowl with flour.
      beat the flours into the softened butter.
    • rolling out butter between two layers of parchment.
      Shape and roll out butter layer between two sheets of parchment.

    3. Layering the pastry

    • Dough in centre of butter layer.
      Place dough in centre of butter layer and fold up to enclose.
    • rolling out dough.
      Roll to a rectangle.
    • folding pastry.
      Fold ends into centre then fold in half.
    • pastry folded before chilling.
      Wrap and chill.

    Repeat the rolling, folding and chilling process. If you struggle with the dough sticking to your rolling pin or the work surface try rolling out between two sheets of parchment.

    Shaping the biscuits

    • pastry sprinkled with cinnamon.
      Roll out pastry and sprinkle with cinnamon sugar.
    • folding pastry.
      fold up as before and chill.
    • rolling up pastry.
      Roll out pastry and roll up like a swiss roll.
    • slicing pastry.
      Chill then slice.

    Baking

    • rolling out biscuits.
      Roll out each piece thinly.
    • uncooked arlettes on baking tray.
      Place on a lined baking sheet.
    • turning over part cooked arlettes.
      Bake turning halfway through
    • Baked arlettes in a cookie tin.
      Bake until golden. Cool before serving.
    spread out pile of Arlettes.

    Traditional Arlettes

    Deliciously crisp flaky butter biscuits originating from the South of France.
    Course afternoon tea, Snack
    Cuisine French
    Keyword biscuits, cookies, pattiserie
    Prep Time 40 mins
    Cook Time 12 mins
    Chilling Time 2 hrs 15 mins
    Servings 24 biscuits
    Author Jacqueline Bellefontaine
    Print Recipe Pin Recipe Save Recipe Saved!

    Equipment

    • cling film
    • baking parchment
    • Rolling Pin

    Ingredients

    For the dough

    • 125 g (4oz) strong white bread flour plus extra for rolling
    • 125 g (4oz) plain flour (all purpose)
    • 75 g (3oz) butter melted
    • 100 ml (3½floz)cold water

    For the butter layer

    • 250 g (9oz) butter softened
    • 60 g (2½oz) strong white bread flour
    • 60 g (2½oz) plain flour (all-purpose)

    For the filling

    • 50 g (2oz) golden caster sugar
    • 2 teaspoon ground cinnamon

    for rolling and shaping

    • icing sugar (confectioners sugar) to dust

    Instructions

    To make the dough

    • Place 125g (4oz) each bread and plain flours into a bowl, mix to combine then make a well in the centre. Pour in 75g (3oz) melted butter and 100ml (3½floz) water. Using your hand combine the liquid and flour together to make a dough.
    • Place the dough onto a well floured work surface and knead for 5 minutes until it is soft and smooth. Shape the dough into a 12cm (5in)square. Wrap in cling film and chill for about 45 minutes.

    To prepare the butter layer

    • Meanwhile, beat 250g (9oz) softened butter in a bowl with a wooden spoon. Add 60g (2½oz) each bread and plain flour and mix well. Place the butter mixture onto a long sheet of greaseproof paper and place another sheet on top. Flatten the mixture a little with your hand then use a rolling pin to roll the mixture to a 30 x12cm (12x5in) rectangle. Once rolled out chill for about 30 minutes.

    To make the Arlettes

    • Remove the butter mixture from the fridge and place it onto a well floured work surface, peeling off the parchment. Place the dough into the centre of the mixture and use the flaps of butter to fully encase the dough. Roll the mixture into a long oblong 40cm (16in) long.
    • Bring the top edge to the centre and then bring the bottom edge to the centre. Fold the pastry mixture in half along the join line. Wrap and place into the fridge for 30 minutes.
    • Remove the pastry from the fridge unwrap and place shortside closest to you onto a lightly floured work surface. Roll the pastry out again as before and repeat the folding procedure. Wrap and place in the fridge for a further 30 minutes.
    • Mix 50g (2oz) sugar and 2 teaspoon cinnamon together in a bowl. Remove the pastry from the fridge, unwrap it and roll the pastry out into a long oblong as before on a lightly floured work surface. Scatter with the cinnamon and sugar mixture over the pastry ensuring the you go right to the edges.
    • Fold as before. Roll the pastry out again, to form a 30cm (12in) square. Roll up tightly like a Swiss rol. Wrap tightly in and chill for a further 30 minutes.
    • Preheat the oven to 220℃ (200℃ fan)/425°F/gas mark 7. Remove the pastry from the fridge and unwrap. Trim the edges with a sharp knife to neaten. Slice into 18-24 slices.
    • Dust the work surface liberally with icing sugar, roll out each slice until very thin, dusting with more icing sugar if necessary. Once rolled place the biscuits on lined baking sheets.
    • Bake for 6 minutes. Remove from the oven, carefully turn the biscuits over and cook for a further 5 – 6 minutes, or until golden-brown. Transfer to a wire rack to cool.
    • Repeat with the remain slices until all the biscuits are baked.

    Notes

    Cook's tips
    • When rolling out the butter mixture to form a neat rectangle Use a blunt knife to trim the edges, placing the offcuts onto the mixture and smoothing it out.
    • Each time you roll out the dough try to keep the rectangle as neat and straight as possible (use the sides of your hands to gently knock the edges in as you roll to keep it neat.
    • You may find it easier to roll the pastry bewteen two sheets of baking parchment.
    • You will need to bake the Arlettes in batches as you will only get a few on the tray each time. You can roll out the next batch of Arlettes will the others are cooking but try to keep them as cool as possible before cooking.
    •  If you find the Arlettes are difficult to flip over, partway through the cooking, bake them for a further minute before attempting again.
    Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!

    I'm linking this post to #CookBlogShare hosted at Recipes Made Easy

    #CookBlogShare logo
    « Lemon Drizzle Olive Oil Cake
    Sticky walnut cake »

    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Josh H

      October 06, 2021 at 11:16 pm

      5 stars
      This was my first foray into laminated pastry - it was time consuming but well worth the effort. I was inspired by the bake-off technical challenge but used your recipe and the results are outstanding. 10/10 will do it again. Thank you!

      Reply
      • Jacqueline Bellefontaine

        October 07, 2021 at 3:39 pm

        Whoop whoop 10/10 Cant get better than that. So pleased you enjoyed making these biscuits and yes it is a bit time consuming making laminated pastry but as you say so worth it!

        Reply
    2. Eb Gargano | Easy Peasy Foodie

      November 02, 2020 at 4:38 pm

      5 stars
      These look delicious! I am very intrigued by the pastry making method... does it result in a very different texture to puff pastry? Eb x

      Reply
      • Jacqueline Bellefontaine

        November 06, 2020 at 7:18 pm

        To be honest Eb I dont think it does. It something I would like to find time to research more and do a side by side baking test to see what the difference in taste and texture is when tasting blind.

        Reply
    3. Nic | Nic's Adventures & Bakes

      October 30, 2020 at 11:02 am

      5 stars
      Thanks for sharing, these look a lovely treat 🙂

      Reply
      • Jacqueline Bellefontaine

        October 30, 2020 at 11:09 am

        A fun bake when time allows

        Reply
    4. Kat (The Baking Explorer)

      October 30, 2020 at 9:44 am

      5 stars
      Oh I could eat several of these right now!

      Reply
      • Jacqueline Bellefontaine

        October 30, 2020 at 11:08 am

        They are rather moorish 🙂

        Reply
    5. Cat | Curly's Cooking

      October 29, 2020 at 8:21 pm

      5 stars
      You really can't go wrong with cinnamon at this time of year in my opinion. These look so tasty!

      Reply
      • Jacqueline Bellefontaine

        October 30, 2020 at 11:09 am

        I'd say you can't go wrong with cinnamon at any time of the year it one of my favourite spices.

        Reply
    6. Louise Fairweather

      October 29, 2020 at 1:24 pm

      I have never made these myself - they look fantastic #cookblogshare

      Reply
    7. Helen @ family-friends-food.com

      October 28, 2020 at 2:18 pm

      5 stars
      Those look and sound delicious! I'm not sure I'd have the patience for the rolling and folding, but I might give your easy cheat's version a go...

      Reply
      • Jacqueline Bellefontaine

        October 30, 2020 at 11:11 am

        I find the rolling and folding quite therapeutic if you are not in a rush. But for other times the cheats version is fine.

        Reply
    8. Magdalena

      October 27, 2020 at 5:42 pm

      This definitely does look like a technical challenge in the baking competition, they do look absolutely delicious!

      Reply
      • Jacqueline Bellefontaine

        October 30, 2020 at 11:11 am

        I believe it was a technical challenge on bake off back in 2015

        Reply
    9. Chloe Edges

      October 27, 2020 at 1:04 pm

      5 stars
      I have to say there is something really rather satisfying about a fold and roll, fold and roll type recipe. Especially when it has such a beautiful outcome!

      Reply
      • Jacqueline Bellefontaine

        October 30, 2020 at 11:12 am

        I have to agree Chloe I find it very therapeutic when I have the time.

        Reply
    10. Sarah James

      August 24, 2015 at 1:26 pm

      Wow, they look delicious, & so thin too, I love the sound of a cinnamon arlette. Congrats on your star baker award 🙂

      Reply
      • Angela - Only Crumbs Remain

        August 25, 2015 at 7:46 am

        Cheers Sarah, and yes they were really scrummy! Mr E took a few into the office with him and they were soon demolished! Thank you Sarah, and congrats to you on your award for your shaped bread 🙂
        Thanks for popping over and commenting,
        Angela x

        Reply
    11. Amanda

      August 23, 2015 at 6:23 pm

      You did such a good job making them so thin- well done! x

      Reply
      • Angela - Only Crumbs Remain

        August 24, 2015 at 8:08 am

        Thank you Amanda
        Thanks for popping by and commenting,
        Angela x

        Reply
    12. Mother Mands

      August 20, 2015 at 8:35 pm

      Whoo! Congratulations Star Baker! Told you you'd of won the technical challenge 😉

      Reply
      • Angela - Only Crumbs Remain

        August 21, 2015 at 8:01 am

        🙂 Thank you Mands x

        Reply
    13. Anonymous

      August 18, 2015 at 5:30 pm

      These look better than the ones on the show! Look at those tight curls!

      Saskia / girlinbrogues.com

      Reply
      • Angela - Only Crumbs Remain

        August 18, 2015 at 6:04 pm

        Aw thank you Saskia, I think I must have had a spot of luck with these little dudes! 🙂
        Thanks for popping by and commenting,
        Angela x

        Reply
    14. Tracy

      August 18, 2015 at 7:29 am

      Congratulations - they really are spectacular - and your instructions are very clear. I made a biscuit box for this week's challenge as I was scared by arlettes, but now I have read your guide I will definitely give them a go!

      Reply
      • Angela - Only Crumbs Remain

        August 18, 2015 at 9:42 am

        Aw thank you Tracy! You know, I was phased by the biscuit box!! Lol!! I'll pop over and have a look.
        Do have a go at the arlettes, they do take a while but they're really tasty!
        Thanks for popping by and commenting,
        Angela x

        Reply
    15. Mandi Brooks

      August 17, 2015 at 3:19 pm

      I'm comparing my attempt with yours and I think I now know where I went wrong. Yours are a lot, lot thinner than mine which might explain why they took longer to cook in the oven too.

      Reply
      • Angela - Only Crumbs Remain

        August 17, 2015 at 4:12 pm

        I've just popped over to your site to have a gander - I don't think your Arlettes are much thicker than mine. I must admit that I had to bake our Arlettes longer than what Paul's recipes stipulated - it was about 6 minutes on the first side and then about 5 on the second! I don't know about you, but I found the flipping over stage difficult part way through the bake - the Arlettes were wanting to crinkle as I tried to lift them with the fish slice so I ended up baking them a tad longer to crisp them up more before trying again.
        Thanks for popping by and commenting,
        Angela x

        Reply
    16. Jibber JabberUK

      August 16, 2015 at 9:30 pm

      You've got more patience than me! They do look worth the effort involved though.

      Reply
      • Angela - Only Crumbs Remain

        August 17, 2015 at 3:15 pm

        To be honest, it wasn't too bad making them; although the total time to make them seems a lot, there is a LOT of chilling involved and so it allowed me to get other 'jobs' done in and amongst.
        Ooh yes, they were soo worth it, very yummy and full of flavour.
        Thanks for popping by and commenting,
        Angela x

        Reply
    17. Cat Sherrin

      August 16, 2015 at 8:20 pm

      These are perfect and you made them look easy 🙂

      Reply
      • Angela - Only Crumbs Remain

        August 17, 2015 at 3:11 pm

        Thank you so much Cat! I think the key really is to take your time and keep chilling the pastry between each roll and fold. 🙂
        Thanks for popping by and commenting,
        Angela x

        Reply
    18. Domesticated Momster

      August 15, 2015 at 11:11 pm

      These look so good I could eat the whole batch! YUM! Look perfect to go with afternoon tea. Thank you for sharing your delicious recipe with #foodpornthursdays.

      Reply
      • Angela - Only Crumbs Remain

        August 16, 2015 at 8:25 am

        Ha-ha-ha 🙂 they were definitely moreish and very yummy. Mr E took quite a few into the office with him and they were soon demolished! They'd be great with afternoon tea.
        Thanks for popping by and commenting,
        Angela x

        Reply
    19. Hannah Spannah CB

      August 15, 2015 at 2:56 pm

      Gosh, these look stunning, well done ou. I bet they tasted gorgeous #GBBO

      Reply
      • Angela - Only Crumbs Remain

        August 16, 2015 at 8:22 am

        🙂 thank you so much Hannah. They tasted divine, and I'd certainly make them again.
        Thanks for popping by and commenting,
        Angela x

        Reply
    20. Louise Fairweather

      August 14, 2015 at 7:30 pm

      Oh well done these look fantastic

      Reply
      • Angela - Only Crumbs Remain

        August 15, 2015 at 8:14 am

        Thank you so much Louise 🙂
        Thanks for popping by and commenting,
        Angela x

        Reply
    21. Cathy Glynn

      August 14, 2015 at 6:06 pm

      These look better than the ones on GBBO, the swirls are great x

      Reply
      • Angela - Only Crumbs Remain

        August 14, 2015 at 6:27 pm

        Aw, thank you so much Cathy x
        Thanks for popping by and commenting,
        Angela x

        Reply
    22. Jasmin Charlotte

      August 14, 2015 at 5:58 pm

      These look so impressive!! I dont think I'd be able to make something this technical but would definitely love to eat it! x

      Jasmin Charlotte

      Reply
      • Angela - Only Crumbs Remain

        August 14, 2015 at 6:25 pm

        Ha-ha-ha 🙂 I'm sure you could make them Jasmin, just take your time and go one step at a time.
        Thanks for popping by and commenting,
        Angela x

        Reply
    23. Jenny

      August 14, 2015 at 3:47 pm

      wow these look better than the ones in the technical challenge!!! so think with perfect swirls! well done x

      Reply
      • Angela - Only Crumbs Remain

        August 14, 2015 at 4:56 pm

        Aw thank you Jenny 🙂 Though I did have the luxury of not being under a time constraint and being able to read about them properly rather than just being given scant instructions. The cinnamon swirls really came out very well.
        Thanks again Jenny 🙂
        Angela x

        Reply
    24. Mother Mands

      August 14, 2015 at 12:53 pm

      Spot on them, I reckon you'd of won the technical challenge with them 😉

      Reply
      • Angela - Only Crumbs Remain

        August 14, 2015 at 12:56 pm

        Your a doll 🙂 Thank you so much Mands! But don't forget I had the luxury of not baking against the clock or the stress of cameras watching me!
        Thanks for popping by and commenting,
        Angela x

        Reply
      • Lucy Allen

        August 14, 2015 at 2:34 pm

        Loving the swirls! They look so good, I would love to try one. A 27 cm arlette sounds like a very tasty treat!

        Reply
      • Angela - Only Crumbs Remain

        August 14, 2015 at 2:41 pm

        Thank you Lucy, I'd send you one via carrier pigeon but I'm afraid they've already been consumed! The 27cm dude couldn't really be described as petite; and the other weren't far off that size either to be honest.
        You'll have to give them a go, they're not that difficult really. I think the hardest part was flipping them over at the right time - too soon and they crinkled and too late they'd be too crispy.
        Thanks for popping by and commenting,
        Angela x

        Reply
    25. helen

      August 14, 2015 at 12:00 pm

      these look absolutely perfect. I bet they were lovely with a cuppa.

      Reply
      • Angela - Only Crumbs Remain

        August 14, 2015 at 12:15 pm

        Thank you Helen 🙂 I don't know about perfect, but we certainly really enjoyed them, and yes they went down great with a cuppa.
        Thanks for popping by and commenting,
        Angela x

        Reply

    Rate and leave a comment - I love to get your feed back and will reply as soon as I can. Comments may be held for moderation before publishing. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    head and shoulders of Jacqueline Bellefontaine.

    Hello I'm Jacqui,

    I love baking and I have been writing recipes for more years than I care to remember. I can't wait to share some of my favourite sweet and baking recipes for you to enjoy.

    More about me →

    Member of

    Guild of food writers logo

    Popular recipes

    • blank
      Pear & Almond Frangipane Tart
    • blank
      White Chocolate Buttercream
    • blank
      Lemon and Raspberry Layer Cake
    • blank
      Rhubarb and ginger loaf cake

    Visit my other blog

    recipes made easy logo

    Footer

    ↑ back to top

    Newsletter

    • Sign Up! for emails and updates

    Privacy

    • Disclosure and Privacy policy

    Copyright © 2022 Only Crumbs Remain