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In each box of puff pastry, there are two sheets.
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You can use one or both, depending on how many palmiers you want to make.
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Create a little sugaring station in front of you.
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I start with a bowlful of sugar, and a piece of parchment on which I put one piece of puff pastry.
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Then, simply lightly dust both sides of the pastry with sugar, creating a thin, even layer of sugar on each side.
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Next, begin the process of folding and sugaring.
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With both sides of the sheet sugared, lay the pastry out horizontally in front of you.
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Then fold the left and right sides of the pastry so they almost meet in the middle.
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Then sugar the layer in front of you.
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Then fold in the left and right sides again.
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Then sugar this layer, again lightly but completely.
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Then fold in the sides again.
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Then sugar this layer, and finally fold both sides of the pastry together; you will have a log of heart-folded sugared puff pastry.
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14
Wrap the log in plastic wrap and refrigerate for 2 hours.
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15
Preheat the oven to 425 degrees.
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Using a serrated knife, cut the chilled palmier log into 1/4 inch palmiers.
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Lay the palmiers flat on lined baking sheetslined or cleanup will be impossible.
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Sprinkle the tops with any leftover sugar on your parchment.
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Bake for 15 minutes, rotating the two trays in the oven halfway through.
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Let cool just a bit before eating the whole batch!