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Making Palmiers

Roll out dough into a 14-in. x 10-in. rectangle. Sprinkle sugar over dough to within 1/2-in. of edges. Lightly press into pastry. With a knife, very lightly score a line widthwise across the middle of the pastry. Starting at one short side, roll up pastry jelly-roll style, stopping at the score mark in the middle. Starting at the other short side, roll up pastry jelly-roll style to the score mark. Cut into 3/8-in. slices.

 
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