Olympic Medal Arlettes

On a lightly floured surface, roll Rough Puff Pastry Dough into a 12-inch square. Sprinkle with 3 tablespoons (36 grams) granulated sugar. Using a rolling pin, gently press sugar into dough. Carefully turn dough sugar side down. Sprinkle with remaining 3 tablespoons (36 grams) sugar; using a rolling pin, gently press sugar into dough. Starting on one side, roll up dough into a log. Freeze until firm enough to slice, about 15 minutes.

Line baking sheets with parchment paper. Lightly dust work surface with confectioners’ sugar.

Using a serrated knife, cut dough log into ½-inch-thick slices. On prepared surface, working with one slice at a time, gently roll slices to about ⅛ inch thick and 3 inches wide. (If dough is sticking to rolling pin, lightly dust top with confectioners’ sugar.) Place slices 2 inches apart on prepared pans. Freeze until firm, 10 to 15 minutes.

Preheat oven to 400°F (200°C).

Lightly sprinkle arlettes with sea salt.

Bake, one pan at a time, until bottoms are golden brown, about 8 minutes. Working quickly, gently turn each arlette, maintaining its shape. Bake until puffed and sugar is caramelized, 8 to 10 minutes more. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.

For optional white chocolate and luster dust decoration: Using a 1-inch-wide brush, brush melted chocolate onto cookie as desired. Let stand until dry. Using a small dry brush, lightly brush luster dust onto chocolate. Store in an airtight container for up to 2 days.

Freeze cold butter until firm, 15 to 20 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat cold butter, flour, and salt at low speed just until butter is coated with flour. With mixer on low speed, add ½ cup (120 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute, stopping to scrape bottom and sides of bowl and turn dough to hydrate evenly. (There will still be large pieces of butter; it’s OK if a few dry bits remain.)

Turn out dough onto a lightly floured surface, and roll into a 7-inch square. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.

On a lightly floured surface, roll dough into an 18×10-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough in thirds like a letter. Rotate dough 90 degrees; roll into an 18×10-inch rectangle, and fold in thirds like a letter. Repeat procedure for a third and final turn. (If, at any point, the butter is too soft after a fold, wrap in plastic wrap and freeze until butter is firm again, checking every 5 minutes.) Wrap dough in plastic wrap, and refrigerate for at least 1 hour or up to 8 hours.