Palmier

Ingredients:

• 2 cups granulated sugar
• 1/8 teaspoon coarse salt
• 2 sheets of puff pastry, defrosted

Preparation:

1. Preheat oven to 230°C.
2. Mix sugar with coarse salt. Sprinkle 1 cup of the sugar and salt mixture onto a flat surface, such as a wooden or marble board. Place each sheet of puff pastry on the sugar and sprinkle 0.5 cups of the sugar mixture on top, spreading it evenly. You don't just need to sprinkle sugar, but rather evenly cover the surface of the dough with a layer of sugar. Then, using a rolling pin, roll the dough into a 32 x 32 cm square, making sure the sugar is pressed into the dough from the top and bottom. Fold the opposite sides of the square in so that they are halfway to the center. Then fold them inward again so that the two halves meet exactly in the middle of the dough. Then fold both halves like a book. You will have 6 layers. Cut the dough into slices just under 1 cm thick and place them cut-side up on baking sheets lined with parchment paper. Place the second sheet of puff pastry on the board sprinkled with the sugar mixture, sprinkle with the remaining 0.5 cups. sugar mixture and repeat as with the first sheet. There will be very little sugar left on the board. Cut the rolled dough and place it on parchment-lined baking sheets.
3. Bake the cookies for 6 minutes, until the sugar is caramelized and the palmiers are golden brown on the bottom, then flip them over with a spatula and bake for another 3-5 minutes, until the sugar is caramelized on the other side. Transfer to a baking rack and cool.