palmiers (*recipe)

[Guest guest]

these are easy, shortcut treats. they taste best the day they are made.

 

Palmiers

 

1 2/3 cups granulated sugar

1/8 teaspoon kosher salt

2 sheets puff pastry, defrosted (recommended:

Pepperidge Farm)

 

Preheat the oven to 425 degrees F.

 

Combine the sugar and kosher salt. Pour 1 cup of the

sugar/salt mixture on a flat work surface. Unfold each

sheet of puff pastry onto the sugar and pour 1/3 cup

of the sugar mixture on top, spreading it evenly on

the puff pastry. With a rolling pin, roll the dough

until it's 13 by 13-inches square and the sugar is

evenly pressed into the puff pastry on both sides.

Fold the sides of the square towards the center so

they go halfway to the middle. Fold them again so the

two folds meet exactly at the middle of the dough.

Then fold 1 half over the other half as though closing

a book. You will have 6 layers. Slice the dough into

3/8-inch slices. Place the second sheet of pastry on

the sugared workspace, sprinkle with the remaining 1/3

cup of sugar mixture, and repeat the process above.

(There will be quite a bit of sugar left over on the

board). At this point, you can place the slices into

a freezer bag and store in the freezer to be baked at

a later date. Let the slices defrost before baking.

 

To bake the palmiers, place the slices, cut side up,

on baking sheets (line with parchment paper for easier

cleanup). Bake the cookies for 6 minutes until

caramelized and golden brown on the bottom, then turn

with a spatula and bake another 3 to 5 minutes, until

caramelized on the other side. Transfer to a baking

rack to cool.

 

adapted from a recipe by ina garten.