| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 36 | servings | |||
INGREDIENTS
| 1 | lb | Puff pastry |
| Granulated sugar |
INSTRUCTIONS
Roll pastry dough into a rectangle 8 inches wide and 1/8-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 3/8-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@prodigy.com Recipe by: Martha Stewart Converted by MM_Buster v2.0l.
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”