Palmiers

As mentioned in my previous post this is one way in which puff pastry can be used.

These delightful treats only require sugar and they're ready to be baked.

Take your puff pastry and roll it out with some flour to about 1/16" or otherwise known as.. as thin as you can possibly get it!

Try to get the shape of it to be in somewhat of a rectangle.

Take the right and left side and fold in about 1" or so
(if you want bigger palmiers then make this fold larger).

Keep folding...

...and folding...

...and folding...

Until you get something that looks like this:

If the dough is soft at this point, go ahead and refrigerate for about 20-30 minutes. This will make cutting a lot easier.

Cut slices that are about 1/4" thick.

Place them on a silpat or parchment paper about 2" apart. Take an egg and mix it well with about 1 teaspoon of water. Brush each palmier FRONT AND BACK and sprinkle well with cinnamon sugar (mix sugar with ground cinnamon depending on how much cinnamon you want) or a sugar mixture in Pierre's cookbook that he uses for Caramelized Puff Pastry (1 1/2 Tablespoons sugar and 2 Tablespoons powdered Sugar).

Bake at 375 degrees for about 15 minutes then flip each palmier over so it can get nicely caramelized on both sides. Bake for 15 more minutes.

If you have left over scraps you can always cut them up into equal sized pieces and follow the same finishing as above.
Yum!