Food Network: Palmiers

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Palmiers
Copyright, 2004, Ina Garten, All Rights Reserved

Ingredients
2 cups granulated sugar
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

Instructions
Preheat the oven to 450 degrees F.

Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat
surface such as wooden board or marble. Unfold each sheet of puff pastry onto the
sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the
puff pastry. This is not about sprinkling, it's about an even covering of sugar.

With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar
is pressed into the puff pastry on top and bottom. Fold the sides of the square
towards the center so they go halfway to the middle. Fold them again so the two
folds meet exactly at the middle of the dough. Then fold 1 half over the other
half as though closing a book. You will have 6 layers. Slice the dough into
3/8-inch slices and place the slices, cut side up, on baking sheets lined with
parchment paper. Place the second sheet of pastry on the sugared board, sprinkle
with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be
quite a bit of sugar left over on the board.) Slice and arrange on baking sheets
lined with parchment.

Bake the cookies for 6 minutes until caramelized and brown on the bottom, then
turn with a spatula and bake another 3 to 5 minutes, until caramelized on the
other side. Transfer to a baking rack to cool.