Super Easy Palmier with Brown Sugar

17 September 2014
Makes 30
1 sheet puff pastry
2 tbsp cow butter
6-7 tbsp brown sugar
Slowly melt the butter in a small pot, careful not to burn it. Set it aside and let it cool a bit. Sprinkle half of the brown sugar onto a sheet of waxed paper and spread out the sheet of puff pastry on top so that the sugar sticks to the pastry’s underside. Using a basting brush, brush the butter onto the top of the puff pastry, leaving a tiny bit of butter for later. Sprinkle the remainder of the brown sugar onto the buttered pastry so that now both sides of the pastry are coated with sugar. Standing with the sheet of pastry as a flat rectangle on the counter in front of you, begin to roll up the left and the right side until they form two logs, which meet in the center. Gently push them together so that they stick there and brush with the remaining butter. Set to harden in the refrigerator for 45’. Using a very sharp knife, slice the double roll into 30 slices. Bake them on waxed paper or on a non-stick baking mat at 180°C for 15’-20’ or until they are golden brown. When the have cooled store them in an airtight container so they don’t soften.
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