Puff Pastry Sheet – 1 ( I used Pepperidge Farm puff pastry sheet)
Sugar – 3/4 cup or as required
Thaw the puff pastry sheet for about 45 minutes.
Sprinkle half of the sugar evenly on a clean work surface, Place the puff pastry sheet on top, and sprinkle the remaining sugar evenly.
Roll out the dough gently into a 17 x 13 rectangle, about 1/8 inch, continually coating both sides with sugar and being careful not to press too hard around the edges. Trim the outermost edges with a sharp knife.
With your fingers, roll up one side as tightly as possible into a cylinder, being careful not to stretch out the dough and stopping when you reach the middle. Repeat on the opposite side until you have two tight cylinders that meet in the middle . Wrap tightly in plastic and freeze until firm, about 15 minutes.
Using a sharp knife, cut dough crosswise into 3/8 inch thick slices. Place slices on ungreased baking sheets, about 2 inches apart, and flatten firmly with with the palm of your hand. Cover with plastic wrap, and refrigerate for 1 hour. Preheat the oven to 375 F.
Bake for 5 minutes, reduce oven temperature to 350 F. Using an offset spatula, flip the palmiers over, bake until pastry is golden brown and well-caramelized, about 10 – 12 minutes more. Using the spatula, immediately transfer to a wire rack to cool completely, shiny side up. Keep in an air-tight container at room temperature for up to 3 days.
Recipe Source – Martha Stewart’s Baking Handbook