Puff pastry snowflakes

Ingredients:

• 6 tablespoons vanilla sugar
• 1 sheet frozen puff pastry, thawed (half a 500g package)
• 1 large egg
• 1 tbsp. water

Preparation:

1. Place a large sheet of parchment paper on a work surface and sprinkle with 2 tablespoons of vanilla sugar. Place the puff pastry on top, sprinkle with another 2 tablespoons of vanilla sugar, and roll out into a 12-inch square. Trim the edges to create an even square, then cut the dough into four 3-inch-wide strips.
2. Lightly beat the egg and water in a small bowl. Brush the egg wash lengthwise down the center of three strips of dough. Stack the three strips neatly on top of each other; place the remaining strip of dough on top. Gently press down with a rolling pin to flatten the stack of dough strips, sealing the layers in the center; keep the edges separated. Cut the stack crosswise into 1 x 7.5 cm strips. If the dough is too soft, refrigerate it on a baking sheet for 15 minutes.
3. Line 2 baking sheets with parchment paper. Pinch the center of each strip, then twist the dough twice at the pinch point. Arrange the strips on the prepared baking sheets, spacing them 2.5 cm apart. Fan out the edges of the dough. Lightly brush with beaten egg and sprinkle with the remaining 2 tablespoons of vanilla sugar. Refrigerate for 20 minutes.
4. Position racks in the middle and lower thirds of the oven; preheat the oven to 375°F (190°C). Bake, rotating the baking sheets halfway through, until the cookies are golden brown, 18 to 20 minutes. Immediately transfer the snowflakes to a wire rack to cool completely.