Palmiers Recipe (with Video)

Puffy Pastry Method
1. Pulse flour, salt and butter in a food processor until it turns into crumbs.
2. Add cold water bit by bit while processing until the dough starts to come together. It should still be crumbly, but should gel together easily if you pinch it.
3. Place mix onto surface and gently pull into a ball with your hands.
4. Roll into a rectangular sheet roughly 8x12” in size, cover and freeze for 20 min.
5. In the meanwhile take the remaining butter and shred it. Freeze for 15 min.
6. Spread half the shredded butter onto 2/3 of the pastry sheet, leaving 1/3 empty.
7. Fold the bottom third up, and top third down. Freeze for 15 min.
8. Rotate 90 degrees, roll into 8x12” sheet and repeat the process with remaining butter. Freeze for 10 min.
9. Roll out into a large rectangle and do a double turn (in fourths).
10. Rotate 90 degrees, roll out again and make a single turn (in thirds).
11. Refrigerate for 20 min, then roll into a 12x24” sheet.
12. Divide into 2 halves, cover and store in the fridge or freezer.
Palmiers Method
1. Mix sugar and salt.
2. Spread half onto 1 puff pastry sheet.
3. Fold it into thirds, rotate 90 degrees and roll out into a 5x20” rectangle.
4. Sprinkle other half of sugar mix and press gently.
5. Fold each edge inwards so they meet in the middle.
6. Repeat one more time.
7. Flatten with a rolling, then fold into half - this will make the palmier shape.
8. Place in fridge for 20 min and turn on your oven to 400F.
9. Cut the pastry into 10 palmiers along the length, each about 1/2” wide.
10. Place them onto a lined baking sheet and brush with the egg wash.
11. Bake for 20 min, flipping upside down halfway.
12. Enjoy!