PALMIERS

PALMIERS RECIPE

Publisher Photo It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

MAKES: 24 servings

TOTAL TIME:
Prep: 20 min.
Bake: 10 min.

INGREDIENTS
1 cup sugar, divided
1 sheet frozen puff pastry, thawed

DIRECTIONS
Preheat oven to 425°. Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14x10-in. rectangle. Sprinkle with 1/2 cup sugar to within 1/2 in. of edges. Lightly press into pastry.

With a knife, very lightly score a line crosswise across the middle of the pastry. Starting at one short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/8-in. slices.

Place cut side up 2 in. apart on parchment paper-lined baking sheets; sprinkle lightly with 1 tablespoon sugar. Bake for 8 minutes. Turn pastries over and sprinkle with remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely.

Store in airtight containers. Yield: About 2 dozen.

Originally published as Palmiers in Complete Guide to Baking 2004, p202