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Palmiers Recipe | |
Confections | |
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Ingredients:
Puff-pastry dough, left over of commercialSugar
Directions:
If you are using leftover pieces of dough, fit them together as best you can, overlapping the edges slightly. Chill thoroughly before rolling.Cover your rolling surface with an 1/8-inch thick layer of sugar, then sprinkle the surface of the dough generously with more sugar. Roll the dough into a rectangle about 1/4-inch thick, sprinkling it with additional sugar as necessary to prevent sticking. Fold each of the long sides inward, so that the two folds meet exactly in the center, sprinkle the top of the dough with sugar, then close the halves together as if shutting a book. Press the layers firmly together, then wrap in plastic wrap and chill until firm. Preheat the oven to 400 degrees. Cover the top of a cooling rack or racks with foil and place the racks on baking sheets. With a thin, sharp knife, cut the dough into slices about 1/4-inch thick. (If you want extra-thin and crisp palm cookies, place the slices, with a cut side up, on the sugared working surface. With a rolling pin, flatten to a thickness of about 1/8-inch - the cookies will spread and open slightly as you roll them.) Place the slices, flattened or not, on the foil-covered racks. Bake for about 15 minutes, or until the cookies are carmelized and brown; timing will vary and thin cookies will bake faster than the thicker ones. Color is the best indicator - your goal is a crisp, brown cookie that is not burned. Immediately remove to another rack to cool. | |