Sugar puffs for tea

Ingredients:

• 1 package frozen puff pastry (about 50g), slightly defrosted
• 1 and 1/4 cups powdered sugar
• Protein of 1 large egg
• 0.5 tsp freshly squeezed lemon juice

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 200°C. Line two baking sheets with parchment paper.
2. While the puff pastry is still mostly frozen but slightly pliable, lay it out on a work surface and cut into 7.5 x 2 cm rectangles. If the pastry has seams, cut along these seams and then cut into rectangles. Transfer the rectangles to the prepared baking sheets, spacing them about 0.5 cm apart.
3. In a medium bowl, whisk the sugar with the egg white and lemon juice until the sugar is fully incorporated and the mixture is thick but spreadable. Spread a thick, even layer of beaten egg white over each piece of dough.
4. Bake the cookies, rotating the baking sheets halfway through until the layers are puffed and browned, and the sugar topping is golden and shiny, for 10-14 minutes. Let cool on the baking sheets. Serve warm or at room temperature.