Home made puff pastry (check out my puff pastry recipe). Or just a standard pastry sheet from the store.
360g brown sugar
1. After the final fold of puff pastry, leave the covered pastry in the fridge overnight to rest.
2. The next morning, take out your puff pastry, and leave it out of the fridge for at least 10 minutes for the butter to come up to temperature slightly. If you roll the pastry out straight away, your butter will crack, therefore ruining all those beautiful layers you have just worked so hard on.
3. On a floured surface, roll the pastry into a rectangle (size not important) that is 4mm thick. Any thinner and you risk damaging the layers. Place back into the fridge while working on the next step.
4. Clean your surface, and instead of flour, sprinkle sugar on the surface. Place your pastry rectangle on top of this, and sprinkle more sugar on the surface of the pastry. With a rolling pin, gently roll the sugar into the pastry.
5. To fold the pastry, firstly find the middle part your rectangle (long side closest to you). Then, you are going to take the longer sides of the rectangle and fold them in half twice towards the middle.
6. With both of the long sides folded twice (so now the pastry resembles a book) make sure there is a slight gap running down the middle of these two folded halves. Sandwich the halves on top of one another. The pastry should now look like a log.
7. Cut this long sandwiched rectangle in three, and then plastic wrap for two hours.
8. Pre-heat oven to 220C just before two hours is up.
9. After two hours, take your pastry out of the fridge and cut into 3-5 cm discs. Coat the entire palmier disc with even more sugar.
10. Place the palmiers onto a lined baking sheet and bake for 10-15minutes on one side, flip over and bake for another 5-10 minutes on the other side. They should be golden on the outsides and slightly less towards the middle.
11. Place the now baked palmiers on a cooling rack to harden, and then store in an airtight container.