Palmiers

In a food processor, blend flour, salt, and butter until it’s crumbly. Add cold water gradually until the dough starts coming together. It should be crumbly but easily form into a ball when pinched.

Place the mix on a surface, gently form it into a ball, and roll it into an 8×12” rectangle. Cover and freeze for 20 minutes.

While that’s chilling, shred the remaining butter and freeze for 15 minutes.

Spread half of the shredded butter on 2/3 of the pastry sheet. Fold the bottom third up and the top third down. Freeze for 15 minutes.

Rotate 90 degrees, roll into an 8×12” sheet, and repeat with the remaining butter. Freeze for 10 minutes.

Roll out into a large rectangle, do a double turn (in fourths). Rotate 90 degrees, roll out again, and make a single turn (in thirds).

Refrigerate for 20 minutes, then roll into a 12×24” sheet. Divide into 2 halves, cover, and store in the fridge or freezer.

Mix sugar and salt. Spread half onto 1 puff pastry sheet. Fold it into thirds, rotate 90 degrees, and roll out into a 5×20” rectangle.

Sprinkle the other half of the sugar mix and press gently. Fold each edge inwards so they meet in the middle. Repeat once more. Flatten with a rolling pin, then fold into half to create the palmier shape.

Place in the fridge for 20 minutes and preheat your oven to 400°F.

Cut the pastry into 10 palmiers along the length, each about 1/2” wide. Place them on a lined baking sheet and brush with the egg wash.

Bake for 20 minutes, flipping upside down halfway.

Enjoy your homemade Palmiers!