Cinnamon Sugar Palmiers

Cinnamon Sugar Palmiers

Its amazing that my procrastination for actual work drove me to the kitchen to whip up a batch of Palmiers. I have never successfully handled puff pastry even though they are store-bought, and I was crossing my fingers hoping that they will puff up and not failed miserably. I used the Cinnamon Sugar Blend in place of the plain white sugar.

Recipe for Palmiers
adapted from Ina Garten

Ingredients
2 cups Cinnamon Sugar Blend
1/8 teaspoon Kosher Salt
2 sheets Puff pastries defrosted

Baking Temperature: 233C/450F
Baking Time: about 10 minutes

Direction

1. Preheat the oven to 450 degrees F. Combine the sugar and kosher salt. 
2. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. 
3. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. 
4. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
5. Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

Folding Step-by-Step

Roll dough on flat surface.	Fold both sides towards center.
Fold both sides towards center again.	Fold one side onto the other.
Ready to slice.	Slice.
Arrange on baking tray.	Remove after 5 minutes for flipping.
Cooling.	Serve.

Five minutes later.

This is my first attempt at baking Palmiers, and I have to say that it is easy! The  most difficult part is trying to understand how to fold the dough, so I've made a pictorial step-by-step to clear the confusion. I think I didn't roll the dough thin enough and sliced it too thickly. The center of the Palmiers are quite crowded after the puff expanded. Also, my heart shape didn't turn out as perfect as Angeline's French Palmier. I am so envious of all her perfect little heart shapes!

I am submitting this to Cook like a Star - Barefoot Contessa, organised by Zoe from Bake for Happy Kids.