Monday, June 15, 2009
This recipe is adapted from "Martha Stewart Baking Handbook".Palmiers are something similar to the little hearts that we get in Inida.
3/4 cup sugar
12 1/2 ounce Puff pastry
Sprinkle;e half of the sugar on a clean work surface.Place dough on top,and sprinkle evenly with remaining sugar.
Gently roll out dough into 17 by 13 inches rectangle,about 1/8 inch thick,continually coating both sides with sugar and being careful not to press too hard around the edges.Using pastry wheel trim the out most edges.
with your fingers,roll up one long side as tightly as possible into a cylinder,being careful not to stretch out the dough and stopping when you reach the middle.repeat on the opposite side until you have two tight cylinders that meet in the middle.Wrap tightly in plastic and freeze until firm,about 15 minutes.
using a knife cut the dough crosswise into 3/8 inch thick slices.Place slices on ungreased baking sheets,about 2 inches apart,and flatten firmly with the palm of your hand.Cover the plastic wrap,and refrigerate for 1 hour.meanwhile,preheat the oven to 375F.
Bake 5 minutes,reduce oven temperature to 350 F.using an offset spatula,flip the palmier over,bake until pastry is golden brown and well caramelized,about 10 minutes.Immediately transfer to a wire rack to cool shiny side up. best eaten same day or you cam keep it in airtight container for up to 3 days.