114-ozsheet puff pastry, (I recommend the Dufour brand)
4ouncesjam of your choice (I loved anything with berries)
light sprinklecardamom
optional: dusting of turbinado sugar
sprinkle of flaky sea salt
Instructions
Preheat oven to 400 degrees.
On a parchment paper, lightly roll out puff pastry so it is flat and just a bit larger than its original size. The key to puff pastry and handling it is keeping it cold! Place back in fridge for a few minutes if you find it sticking or hard too handle.
Spread jam onto puff pastry, starting from the center. The jam would be one thin layer. Leave about 1/2’’ border on the outside with no jam.
From each width end, roll in the puff pastry three times into the center (see below). Then stack on top of each other so it’s a roll. Cut the roll into 1’2’’ slices and place face up onto the baking sheet. Give a good amount of space in between the pieces because they will expand.
Place in freezer for 15 minutes before baking. Right before putting them in the oven, sprinkle just a bit of flaky sea salt on each piece. Then place in oven for 8 minutes, until golden on one side. Flip and continue to bake until golden brown, another 8 minutes.
Serve immediately. Store in airtight container in fridge for a few days.