Title: Martha Stewart's Palmiers
Categories: Stewart1
Yield: 36 servings

1 lb Puff pastry
Granulated sugar

Roll pastry dough into a rectangle 8 inches wide and 1/8-inch thick. Cut
edges so they are even. Sprinkle top of pastry with a light coating of
sugar. Roll each long end to center of pastry rectangle, making sure pastry
is tight and even. Cut crosswise into 3/8-inch slices. Place palmiers 3
inches apart on water-sprayed baking sheets. Cover, and chill at least 1
hour. Heat oven to 450 degrees. Bake palmiers 6 to 7 minutes, until bottoms
begin to caramelize. Remove from oven; quickly turn palmiers over, sprinkle
with additional sugar, and return to oven. Bake 4 to 5 minutes more, until
tops are evenly caramelized but not burned. Transfer palmiers to a wire
rack, and cool. Store in an airtight container for two to three days, or
freeze. Makes approximately thirty-six 4-inch pastries.

Recipe Source: Martha Stewart Living -

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

Recipe by: Martha Stewart

Converted by MM_Buster v2.0l.