Once the palmiers are in the oven, watch them closely, as they may go from a perfect dark golden brown to burned in seconds.
Recipe information
Yield
Makes about 30
Ingredients
Preparation
Step 1
Sprinkle half the sugar on a clean work surface. Place the dough on top, and sprinkle evenly with the remaining sugar.
Step 2
Using a rolling pin, gently roll out the dough into a 9 1/2 × 15-inch rectangle 1/8 inch thick, being careful not to press too hard around the edges. Continually coat both sides with sugar.
Step 3
Place the dough so one of the long sides is closest to you. Using your fingers, roll the dough lengthwise into a long cylinder, as tightly as possible without stretching it, as you would a roll of wrapping paper, stopping when you reach the middle. Repeat the same rolling procedure with the other long side until you have 2 tight cylinders that meet in the middle. Wrap tightly in plastic wrap; place in the refrigerator to chill at least 1 hour.
Step 4
Unwrap the dough; using a sharp knife, cut the dough crosswise into 3/8-inch-thick slices. Place the palmiers on an ungreased baking sheet, and firmly flatten with the palm of your hand. Cover with plastic wrap; place in the refrigerator 1 hour.
Step 5
Preheat the oven to 425°F. Place the palmiers in the oven, and bake 5 minutes. Reduce the oven temperature to 400°F; continue baking until the pastry is golden brown and well caramelized, about 10 minutes. Remove from the oven; using a thin spatula, immediately transfer the palmiers to a wire rack to cool completely. Serve shiny side up.
