-
1
1.
-
2
On a work surface sprinkled with 1/4 cup sugar, place one sheet pastry.
-
3
Sprinkle top of sheet evenly with 1/4 cup sugar.
-
4
Using a rolling pin, roll the pastry sheet into a 12-inch square, pressing the sugar into both sides of the pastry.
-
5
2.
-
6
Roll up one edge to middle of pastry sheet.
-
7
Roll up parallel edge in same manner so that the two rolls are touching; press gently to seal roll.
-
8
Wrap tightly in plastic wrap and chill until firm, about 30 minutes.
-
9
Repeat with remaining pastry and sugar.
-
10
Pastry rolls may be made 2 weeks ahead and frozen.
-
11
3.
-
12
Heat oven to 400F.
-
13
Cut chilled pastry roll with a sharp knife crosswise into slices just under 1/4-inch thick.
-
14
(If roll is frozen, desired number of cookies may be cut frozen and the remaining log frozen again for later use.)
-
15
4.
-
16
Place cookies 2 inches apart on an ungreased cookie sheet.
-
17
Keep remaining pastry well chilled.
-
18
Bake palmiers in batches in middle of oven until tops are golden brown.
-
19
Using an offset spatula, turn and continue baking 10 to 12 minutes more.
-
20
Transfer cookies to a rack to cool.
