Palmiers Again

Since the Palmiers are so well received by the family especially Renee, the picky eater, i had to make more and this time with the real stuff, Puff Pastry.  One half was used to make curry puffs and yes, the other half, i made Palmers.  The folding techniques and the thickness of the cookie differ from the first Palmiers and this tecknique was adapted from Gail Sokol - About Professional Baking - The Essentials. Both techniques are equally good and they make great Palmiers. I added ground cinnamon to the granulated sugar and it brought the Palmiers to another level.

Ingredients:

One half recipe of Puff Pastry Dough
3 1/2 oz/1/2 cup/100 g granulated sugar plus more if needed
2 tsp ground cinnamon

Method:

On a sugared work surface, roll out the dough to a rectangle measuring  10 x 12 inches(15 x 30 cm).

With the long side facing you, sprinkle some of the sugar and ground cinnamon over the dough.  Fold the two long sides in to meet in the center.  Press down gently to adhere.

Sprinkle some more sugar on top together with ground cinnamon and fold the shorter sides in to meet at the center.  Press down gently to adhere.

Fold the dough in half as if you are closing a book.  Sprinkle more sugar and ground cinnamon over the dough on both sides.

Wrap the dough tightly in plastic wrap and chill it in the refrigerator for 1 hour or until it is firm enough to slice.  Alternatively, the wrapped dough can be placed in the freezer for 20 to 30 minuted to firm up more quickly.

Preheat the oven to 400f(205c).  Using a sharp knife, slice the dough into 1/8 inch(3 mm) thick slices and place them cut side up on a parchment-lined sheet pan.  Be sure to allow at least 2 inches(5 cm) in between each slice.  Sprinkle the top of each palmier with granulated sugar.

Bake the palmiers for approximately 12 - 14 minutes or until they are golden brown and crisp.  They will crisp up even more as they cool.

Serves