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Classic French Palmiers

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I’ve been trying out French recipes.
It would be an ideal accompaniment to the book club discussion you have with your book club on The Mark of the King of the Hill. Crepes are delicious; however, when you’re In short of time (or confidence! ), If you are short on time (or confidence! ), go for French Palmiers instead! The recipe is easy and easy to follow.
The results are stunning, Both of you and you’re guests will love it.

Ingredients

Puff pastry, whether homemade or purchased from a store, that’s what I did. (I made use of Pepperidge.
Farm brand, however, should you be able to locate an established brand
like DuFour, which uses butter only like DuFour, but not vegetable oil or shortening, and the flavor will light could be even better.)
Sugar. (I am using demerara because of its roughness).
Texture. It’s also not as sweet as white.
Or brown sugar. You can choose which
the type you’d like.)

Instructions

The puff pastry should be thawed If it is frozen, put it in the fridge overnight or in the oven for a few hours.
Counter for approximately 30 minutes or about an hour. If it’s flexible but cool, it’s finished.
The puff pastry should be rolled out to ensure the seams are even.
Sprinkle sugar evenly over the top of the dough. Roll over
lightly using a rolling pin, pressing the sugar evenly into the dough.
The left and the right side of the dough towards the back and lengthwise so that the two rectangles should meet in the middle. The rectangle should now be half the size it was before You started.
Sprinkle sugar on the dough, then gently roll the dough to press
In the sugar.
The left edge of the rectangle is over your right. You should now have an
extremely long and long, flat long, flat.
Refrigerate and cover for 30 minutes to allow the dough to be more pliable to cut. This is the step to follow.
It can also make the palmiers puff up better when baking.
Preheat the oven to 425 degrees Fahrenheit.
After cooling, cut the log into small cookies about 1 inch in width.
Transfer the cookies onto a parchment-lined baking sheet, cutting with the tops facing up. (Psst: I did not have parchment paper when I was making them, so I put them on baking stones, and they came out perfectly.) Add more sugar to the cookie.
Sugar, if desired. Make sure the palmiers have plenty of room to spread out during baking. On a baking sheet, which I typically use for 12 cookies, I put three rows of two palmiers, which made it perfect. When baking in batch, save the baking unbaked.
Cookies are kept in the refrigerator until the time comes to bake.
Bake for about 18 to 20 mins, until golden brown.
Cool them, and then eat! Allow the palmiers to cool on the baking sheets for a couple of seconds.
And then move onto a cooling rack to allow to cool, then transfer to a cooling rack to cool completely. They are the best during the day.
They are produced. However, they can be kept inside an airtight plastic container for up to days.
Alternatives to try in place of sugar are chopped cheese or lemon peels minced or very finely chopped dried fruits.
It’s the perfect light snack to pair with tea, coffee, or tea. It’s also, obviously, the best part is that it’s a good book club discussion! Enjoy!