Under normal store-bought pastry circumstances palmiers are a very nice way to use up extra dough. When that dough is homemade, however, palmiers are poem-worthy. No other cookie is as light and lovely and delicious. Even “failed” puff pastry can find a welcome home in these delights. You can use whatever quantity of leftover dough you have. Roll it out into a rectangular sheet.
Trim it up a little.
Sprinkle sugar all over it and smooth it out (more or less).
Give it a roll with the pin to press it into the pastry.
Sprinkle on some cinnamon if that’s your thing. You have lots of spice options here. Oh, did I mention palmiers can be savory as well?
A light sprinkling of kosher salt puts these over the top, I think. Add that.
Now fold up the bottom quarter of the dough.
The the top.
Fold up again.
Then down. You’ll have something about like this.
Sprinkle on more sugar.
Give it another light roll.
Fold the bottom up over the top, transfer the strip to a sheet pan and put it into the fridge for about 20 minutes. Meanwhile, preheat your oven to 400 degrees.
Cut the strip in pieces about 3/8″.
Lay them on a sheet pan with room to expand.
Bake them for 6-8 minutes (I find homemade pastry takes longer, more like 8-10). Give them a flip and bake another 6 – 8 until deeply golden.
You can freeze the little strips once you cut them, I should mention, so you can enjoy these any ol’ time. ‘Cause you’ll want to.