Palmiers; A cookie made of butter and sugar! And a little flour.
Irresistibly eatable. Don't make them if you don't want to be tempted. I'd call these Christmas cookies but I know there won't be any around by Christmas.


Get out about 14 oz of Puff Pastry dough or just cut off about a third of it. Sprinkle a clean work surface with half the sugar. Place dough over sugar, and sprinkle with remaining sugar.


Using a rolling pin, gently press sugar into dough, rolling out dough slightly; rotate dough frequently to prevent sticking.


With longer side of dough toward you, fold over edge, and roll tightly with your hands until you reach the middle. Turn dough so the unrolled edge is toward you, and roll again, meeting first roll in center. Chill dough in refrigerator 1 hour.


Cut into 1/4-inch-thick slices,


and place on baking sheets. Chill in the refrigerator 1 hour.


Bake the palmiers 5 minutes Reduce oven temperature to 400° Continue baking until golden brown and well caramelized, about 10 minutes.


Transfer Palmiers to a wire rack to cool completely, and store in an airtight container for up to 1 week.


Flaky and buttery is not an insult, it's just good.

Palmiers
• 14-ounces of Puff Pastry dough (Recipe)
• 3/4 cup sugar

Directions

1. Heat oven to 425 degrees. Defrost pastry according to the manufacturer’s directions. Line two baking sheets with parchment, and set aside.
2. Sprinkle a clean work surface with half the sugar. Place dough over sugar, and sprinkle with remaining sugar. Using a rolling pin, gently press sugar into dough, rolling out dough slightly; rotate dough frequently to prevent sticking. With longer side of dough toward you, fold over edge, and roll tightly with your hands until you reach the middle. Turn dough so the unrolled edge is toward you, and roll again, meeting first roll in center. Chill dough in refrigerator 1 hour.
3. Cut into 1/4-inch-thick slices, and place on baking sheets. Chill in the refrigerator 1 hour
4. Bake the palmiers 5 minutes Reduce oven temperature to 400° Continue baking until golden brown and well caramelized, about 10 minutes. Transfer Palmiers to a wire rack to cool completely, and store in an airtight container for up to 1 week.