Sugar Palmiers( see site for visual how to)

By foodiva

Ingredients

• 1 /4 cup butter 50 g - melted (use more/less if needed)
• 1 /4 cup raw cane sugar 50 g - use more/less if needed
• 4 puff pastry squares ( 4 inch x 4 inch / 10 cm x 10 cm) or 1 big sheet of 15 inch x 4 inch / 40 cm x 10 cm1/4 cup butter 50 g - melted (use more/less if needed)1/4 cup raw cane sugar 50 g - use more/less if needed

Details

Adapted from cakieshq.com

Preparation

Step 1

Preheat the oven to 350 °F / 175 °C.

Line a baking sheet with parchment paper.

Line up your puff pastry squares (4 inch x 4 inch / 10 cm x 10 cm) and stick them together on the edges.

(Or roll out your puff pastry sheet to 15 inch x 4 inch / 40 cm x 10 cm.)

Lightly brush the puff pastry with smelted butter.

Generously sprinkle the cane sugar on top of the puff pastry.

Lightly press the sugar into the pastry.

Or put a piece of parchment paper on top of the pastry and lightly roll a rolling pin over the parchment paper to make sure the sugar sticks to the puff pasty.

If needed, loosen up the bottom of the puff pastry from your work surface with a spatula.

Fold over half of the puff pastry lengthwise to the middle of the puff pastry sheet. Do the same with the other half so you end up with a long sheet of puff pastry which has it's two halves folded over.

Now, fold over the puff pastry again to form one long strip of pastry. (So both halves you folded over earlier you now fold together)

Using a knife, or a pizza cutter cut the roll in into roughly 0.5 inch / 1 cm pieces.

Put all the sugar palmiers with the cut side up on a baking tray and bake in the oven until golden brown for approximately 15 minutes.