Palmiers

Directions

1. 1
   Sprinkle half the sugar on a clean work surface.
2. 2
   Place the dough on top, and sprinkle evenly with the remaining sugar.
3. 3
   Using a rolling pin, gently roll out the dough into a 9 1/2 x 15-inch rectangle 1/8 inch thick, being careful not to press too hard around the edges.
4. 4
   Continually coat both sides with sugar.
5. 5
   Place the dough so one of the long sides is closest to you.
6. 6
   Using your fingers, roll the dough lengthwise into a long cylinder, as tightly as possible without stretching it, as you would a roll of wrapping paper, stopping when you reach the middle.
7. 7
   Repeat the same rolling procedure with the other long side until you have 2 tight cylinders that meet in the middle.
8. 8
   Wrap tightly in plastic wrap; place in the refrigerator to chill at least 1 hour.
9. 9
   Unwrap the dough; using a sharp knife, cut the dough crosswise into 3/8-inch-thick slices.
10. 10
    Place the palmiers on an ungreased baking sheet, and firmly flatten with the palm of your hand.
11. 11
    Cover with plastic wrap; place in the refrigerator 1 hour.
12. 12
    Preheat the oven to 425F.
13. 13
    Place the palmiers in the oven, and bake 5 minutes.
14. 14
    Reduce the oven temperature to 400F; continue baking until the pastry is golden brown and well caramelized, about 10 minutes.
15. 15
    Remove from the oven; using a thin spatula, immediately transfer the palmiers to a wire rack to cool completely.
16. 16
    Serve shiny side up.