Ingredients :

• Leavened puff pastry — This is the fundamental difference from classic puff pastry. The leavened version contains yeast, which allows it to swell during baking and give that airy texture typical of pastries. You can find it in supermarkets in the refrigerated bakery section — the block version is often better quality than the pre-rolled one, as the layers are more distinct. Avoid unleavened puff pastry: you will get much denser cubes without the softness.
• Melted butter — Use a butter with at least 82% fat content. Churn or high-quality butter gives a much more present nutty flavor to the finish. Melt it gently without boiling it: you want it liquid and warm, not scalding — otherwise, it softens the crust instead of glazing it.
• Sugar — Classic white sugar works very well for the finish. If you want more surface caramelization, replace it with brown sugar. And if you find pearl sugar, try it: it doesn’t melt completely during baking and gives a slight crunch that really changes the tasting experience.