PUFF PASTRY 1/2 sheetpan

METHOD: Yields 48 Palmiers

An assortment of Palmiers can be made using different folding techniques.  For example; there is the butterfly, two-finger, four-finger and the five-finger Palmier (seen here).

* Using puff pastry with only 5-folds.  Dust the counter with granulated sugar and give the last and final turn.  Allow the dough to rest for 1 hour.

1)  Separate the 1/2 sheetpan of puff pastry dough into 4 rectangles. see picture #1

2)  To prevent sticking, dust the counter and dough liberally with sugar and roll-out the puff pastry into a 12"X18" rectangle, approximately 3/16" thick. see picture #2  ** If dough becomes warm and sticky, refrigerate for 30 minutes.

3)  To create a five-finger Palmier, cut-off a 3" wide band of dough and reserve.  see picture #3

4)  Fold both ends of the larger rectangle into the center. see picture #4

5)  Then fold this in half onto itself.  see picture #5

6)  Now fold the reserved smaller rectangle in half width-wise.  Place it on top of the other folded dough, trim-off the excess length and then fold it together like a book. The result is 5 fingers!  see picture #6  Using a rolling pin, gently rollover the dough to assure all layers adhere together. Place dough in the freezer for 20 minutes.

7)  Slice into 1/2" thick pieces and coat both sides with sugar.  see picture #7  Place onto a sheetpan lined with a Silpat.

8)  Bake at 400F for 10 minutes.  Then turn the Palmiers over, reduce oven temperature to 350F and bake for an additional 15 minutes.  Bake until both sides are golden brown.  see picture #8

Store in an air tight container!