Palmier
Crisp, sweet pastries of laminated dough rolled in sugar, folded, sliced, and baked.
Ingredients
puff pastry
to taste
granulated sugar (for dusting)
to taste
Instructions
1
Step 1
Line a baking sheet with parchment paper, or coat it generously with butter and chill until ready to use.
2
Step 2
Sprinkle a thick layer of granulated sugar on your work surface.
3
Step 3
Place the puff pastry on the sugar, and roll it into a long strip approximately 12 inches (30 cm) wide and 1/8 inch (3 mm) thick. Flip the pastry once or twice while rolling to coat both sides with sugar.
4
Step 4
Trim the edges of the strip to make them straight.
5
Step 5
Locate the center of the strip. Fold both sides toward the center, then fold again so the two edges meet at the center. Each half should be 3 layers thick.
6
Step 6
Fold the strip along its length to form a new strip that is 6 layers thick and approximately 2 inches (5 cm) wide.
7
Step 7
Chill until firm.
8
Step 8
Cut the strip into 1/2 inch (6 mm) thick slices using a sharp knife, and arrange them staggered on the baking sheet, leaving enough space for them to expand.
9
Step 9
Gently press each slice flat with the palm of your hand.
10
Step 10
Bake at 375°F (190°C) until golden. Flip the slices and continue baking the second side until evenly colored. Transfer to a wire rack to cool.
