Classic Palmiers

Instructions

• 1

  Combine the sugar and salt in a bowl.

• 2

  Lay the pastry on a sheet of parchment paper. Brush with half the butter and sprinkle with half the sugar mixture. Top with a sheet of parchment paper and lightly roll with a rolling pin. Remove the top sheet of paper and brush off any excess sugar mixture. Place the parchment paper back on the pastry.

• 3

  Turn the pastry over, peel off the top parchment paper and repeat on the other side. Remove the top parchment paper.

• 4

  Mark the center of the pastry and ½-inch on either side, then at the quarter points. Using the markings as a guide, fold over one edge of the pastry to the quarter point, then fold again towards the center leaving a ½-inch space from the center mark. Repeat on the other side and fold in half.

• 5

  Wrap the pastry in plastic wrap and place in the freezer for 20 minutes to firm up. This makes it easier to cut.

• 6

  Insert the oven rack into position 2 Down. Set the oven to Bake & Roast, Super Convection, 375°F, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 7

  Line the roasting pan with parchment paper. Cut the pastry into 24 pieces approximately ½-inch thick. Place 6 pieces, cut side up, evenly spaced apart in the pan. Place the remaining palmiers in the refrigerator while cooking.

• 8

  Once preheated, place the pan in the oven and bake for 15 minutes. When there is 5 minutes remaining on the timer, use a spatula to turn the palmiers over and continue cooking.

• 9

  The palmiers should be golden and crisp. If not, press A Bit More.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 10

  Cool the palmiers in the pan for a few minutes before transferring to a wire rack to cool completely. Reline the pan with parchment paper and repeat with the remaining palmiers.

• 11

  Once cooled, the palmiers are ready to serve.

  Tip: Palmiers will keep in an airtight container for up to 1 week.