Palmiers - Palm Leaves

Although puff pastry is time consuming to make by hand, it is amazing!  This dough (pate feuilletee) needs to be chilled for 30 mins everytime it is handled. I have to fold the dough a total of 6 times before it is ready to bake. 2 folds at a time, and then chill 30 minutes, and another 2 folds, chill another 30 mins, and so on.

You can make Palmiers in all different sizes.

Ingredients

• pate feuilletee
• granulated sugar