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Ingredients
•
1 cup sugar, divided
•
1 sheet frozen puff pastry, thawed
Palmiers
Cooking time: 23-33m – Temperature: 218°C
Method
1. Preheat oven to 218°C. Sprinkle a
surface with ¼ cup sugar; unfold puff
pastry sheet on surface. Sprinkle with
2 tbs sugar. Roll into a 14x10 inch.
rectangle. Sprinkle with ½ cup sugar
to within ½ inch of the edges. Lightly
press into pastry.
2. With a knife, very lightly score a line
crosswise across the middle of the
pastry. Starting at a short side, roll up
jelly-roll style, stopping at the score
mark in the middle. Starting at the
other side, roll up pastry jelly-roll style
to score mark. Freeze until firm, 20-30
minutes. Cut into 3/8 inch slices.
3. Place cut side up 2 inches apart on
parchment paper-lined baking
sheets; sprinkle lightly with 1 tbs
sugar. Bake for 8 minutes. Turn
pastries over and sprinkle with
remaining sugar. Bake until golden
brown and glazed, about 3 minutes
longer. Remove to wire racks to cool
completely. Store in airtight
containers.
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