Yield: 36 servings
|1 pounds||Puff pastry|
Roll pastry dough into a rectangle 8 inches wide and ⅛-inch thick. Cut edges so they are even. Sprinkle top of pastry with a light coating of sugar. Roll each long end to center of pastry rectangle, making sure pastry is tight and even. Cut crosswise into ⅜-inch slices. Place palmiers 3 inches apart on water-sprayed baking sheets. Cover, and chill at least 1 hour. Heat oven to 450 degrees. Bake palmiers 6 to 7 minutes, until bottoms begin to caramelize. Remove from oven; quickly turn palmiers over, sprinkle with additional sugar, and return to oven. Bake 4 to 5 minutes more, until tops are evenly caramelized but not burned. Transfer palmiers to a wire rack, and cool. Store in an airtight container for two to three days, or freeze. Makes approximately thirty-six 4-inch pastries.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Recipe by: Martha Stewart
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