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, Greendale, Wisconsin
- 1 cup sugar, divided
- 1 sheet frozen puff pastry, thawed
- Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14-in. x 10-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 widthwise 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. 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 at 425° for 12 minutes. Turn pastries over and sprinkle with remaining sugar. Bake 5 minutes longer or until golden brown and glazed. 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
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