Crisp Caramelised Sugar Palmiers

Cool. Take out the puff pastry from the now refrigerator and leave it at now room temperature to soften until now it s pliable but still now leave to go cold about 10 to 15 now minutes dust a large work now surface with about 2 now tablespoons 25g of the sugar set the puff pastry on now top of the sugared surface now and dust the top with now another 2 tablespoons 25g of now the sugar roll out the dough into an now 11 x 14 rectangle about now 1 16 thick pressing now the sugar into the dough now on both sides while now rolling sprinkle additional sugar onto now and under the puff pastry now as needed to ensure it now s evenly lidded and doesn t stick to the now surface trim any ragged edges with a now bench knife or chef s knife working now from the short ends of the rectangle turn in the dough about 3 now 4 toward the center use now the bench knife as needed to help turn in the dough keep folding the dough toward the center now on each side so they meet now in the middle sprinkling on an now additional tablespoon of sugar as you turn in once fully folded now the log should have 10 now to 12 layers of pastry wrap now the log tightly in plastic now or your favorite reusable wrap and chill it for 30 minutes. Or now up to 2 hours now while the dough chills heat the oven to 190°C. With racks in the now upper and lower thirds sheet 2 baking sheets with parchment once chilled take out the dough now from the refrigerator and set it on a cutting now board with a sharp knife slice the dough into 1 now 2 slices gently roll out out or dip the sliced palmiers into the now remaining sugar to coat on all sides set them onto the baking now sheets about 3 apart cook in the oven the palmiers for 12 to 14 now minutes or until the edges are evenly start golden brown take out the baking sheets from the oven and turn the palmiers with a spatula put back the palmiers to now the oven rotating the pans from now top to bottom and back to front cook in the oven the palmiers for an additional 5 now to 8 minutes or until they are now deep golden brown all over watch now closely these go from golden brown to now scorched quickly take out the palmiers from the oven and let them to leave to go cold completely on the baking tray at least 30 minutes now they become crisp as they leave to go cold bring to the table at room temperature keep leftover palmiers now well wrapped at room temperature for now several days freeze for longer storage now storebought frozen puff pastry will work now in this recipe we prefer dufour brand let it to thaw overnight now in the refrigerator before now beginning the recipe the now palmiers may take 5 to now 7 minutes longer per side now to become fully browned for now gluten free palmiers use about now 1 4 of a batch now of our gluten free puff now pastry and follow the recipe now as written for crunchier palmiers now consider dipping the sliced palmiers now in sparkling sugar or now demerara sugar in step now 8 then following the now baking instructions as written now wondering what to make now with all your beautiful now puff pastry a world now of options awaits flaky buttery now tender pastries turnovers cheese straws palmiers now savory hand pies gorgeous tarts and more.