1 lb Flaky Puff Pastry Dough
1 cup sugar
Dust the work surface with sugar and also dust the square of puff pastry. Roll out the dough to an 8-inch square. Scrape up dough and rotate it regularly while dusting with sugar. Roll to an even 1/8 inch thickness, sprinkle with more sugar.
Trim away the rough edges with a pastry wheel. Fold both ends of the square to the center as though you were turning the dough. Leave a slight space for the spine and close the book by folding the dough in half again. With serrated knife, slice the palmiers about 1/4 inch thick (crosswise,) then coat again in sugar. Place 2 inches apart on lined parchment
baking sheet. Chill for at least 20 minutes.
preheat the oven to 350 degrees F. Bake palmiers for about 18-20 minutes, or until evenly browned. Allow to cool at least 15 minutes before serving.
Other Serving Suggestions:
1. Mix 1/4 cup of cinnamon with the sugar and follow above.
2. You can also make miniature palmiers by using 1/2 the amount of dough, roll out dough to a 4-5 inch square instead of 8 inches. Then follow the above directions.
Put leftover palmiers in a ziplock bag. Can stay fresh in freezer for up to 1 week.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart