Palmiers

Directions

1. 1
   Roll the pastry out on a suface sprinkled with castor sigar.
2. 2
   (roll pastry out to a rectangle shape- about 20cm x 35cm), and trim the edges with a sharp knife.
3. 3
   Sprinkle castor sugar over the top of the pastry.
4. 4
   Fold in the LONG sides of the rectangle- (so that they meet in the centre), and sprinkle with a little MORE sugar.
5. 5
   Now fold in 1/2 lengthways and press SLIGHTLY.
6. 6
   Cover and refrigerate for 30 minutes.
7. 7
   Cut the pastry roll into 12mm slices (about 1cm slices), and place about 10cms apart on lightly greased oven trays.
8. 8
   Bake in MODERATELY HOT oven (210-230'C) for 10 minutes, then turn Palmiers over and bake for a further 10 minutes- or until crisp!
9. 9
   Remove from oven and place Palmiers on wire rack to cool.
10. 10
    Sprinkle with sifted icing sugar.