1 sheet puff pastry (from a 17.3-ounce box), thawed
4 tablespoons sugar, divided
Zest of 1 tangerine
Heat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Unfold the pastry and lay it flat on the counter. Lightly moisten the top of the pastry with water, then sprinkle with 1 tablespoon of sugar. Flip the pastry dough over so that the sugar side is against the counter. Lightly moisten the top of the pastry with water, then sprinkle with 2 tablespoons of the remaining sugar.
Roll out the pastry to an 18-by-12-inch rectangle. Sprinkle the tangerine zest evenly over the top. Fold the puff pastry in thirds and press gently with the rolling pin to help it stick. Cut the pastry crosswise into strips ½ inch wide. Arrange the strips cut side down on the prepared baking sheet. Sprinkle with the remaining tablespoon of sugar. Bake for 20 minutes, or until golden brown all over.
Makes 12 cookies.
Nutrition values per cookie: 25 calories, 1 g fat (0 saturated), 4 g carbohydrate, 0 fiber, 3 g sugar, 0 protein, 0 cholesterol, 15 mg sodium.
Alison Ladman for The Associated Press