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Municipio di Pordenone
Ventaglietti
1 sheet of defrosted puff pastry – sugar – 1/4 cup finely chopped nuts (any kind you like)
Pinch of cinnamon – 1 beaten egg
Sprinkle several tablespoons of sugar on a clean working surface. Spread open the puff pastry sheet and cut in half along the long side.
Work with 1 piece at the time by pressing it and stretching it over the sugar, turn it over and press more sugar on the other side, keep it even and do not stretch it too much.
Brush a little egg on top and sprinkle half the nuts on it and a tiny bit of cinnamon.
Fold the long side up to the middle, do the same with the other side so to have the two sides meeting in the center. Fold in half to obtain a long strip. Cut into ¾ inch pieces and place them on a lined cookie sheet, upright, being careful to leave about 1-inch space in between.
Proceed the same way with the other piece.
Brush some more egg on top of each piece and sprinkle a little more sugar on each.
Place in the refrigerator before baking.
Preheat oven to 425. Bake the ventaglietti for about 8-10 minutes, till golden brown. Do not brown too much.
Remove from oven and place them on a serving platter.
Serve warm.
