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Food

Recipe Instructions:

12 ounces all-butter puff pastry
1 cup maple sugar
1 handful flour (for rolling)

Directions
Preheat the oven to 450 F. Line two large baking sheets with parchment paper or Silpats.
Roll out 1 sheet all-butter puff pastry dough on a floured surface with a floured rolling pin into a large (20×15) rectangle, 1/8” thick. Brush off excess flour and trim edges.
Sprinkle top of dough evenly with maple sugar – every centimeter should be covered with sugar. Roll two sides of pastry so they meet in center.
With a very sharp knife, cut the rolled log of dough crosswise into 1/4-inch-thick slices and arrange slices 1 1/2 inches apart on baking sheets. Top slices with maple sugar. Refrigerate (or freeze), uncovered for 1 hour.
Remove sheets from the refrigerator. Bake palmiers until puffed and caramelized, about 15-17 minutes (I prefer mine on the darker side). Transfer palmiers to a rack and cool.