Carla Halls Palmiers Recipe 465

Steps:

• Dissolve the sugar and salt in 1/3 cup water and chill until cold.
• Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
• Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

Steps:

• * Gently roll out puff pastry on a lightly sugared surface. Cut the pastry into rectangles, measuring 8 inches on the short side. * In a small bowl whisk together the 1/4 cup of sugar and cinnamon. * Sprinkle some cinnamon sugar mixture over one rectangle of pastry and the shaved chocolate over another rectangle of pastry. * Working from the short edge of a rectangle, gently roll to the center of the dough. Repeat with the opposite side so the rolled side touch in the center. * Place the dough on a parchment lined baking sheet. Repeat the rolling process with the remaining rectangles and place all on the baking sheet and freeze for 30 minutes. * Preheat oven to 450 degrees F. * Remove dough from the freeze and allow to sit for 5 minutes. * Slice crosswise, 1/2-inch thick and place cut side up on a parchment lined baking sheet, spacing an inch apart. * Brush tops with egg wash and sprinkle with turbinado sugar. * Bake for 8 to 10 minutes until deep golden brown and puffed. * Allow to cool before serving. ** Helpful Tips: * You can also do a chocolate palmier by sprinkling chocolate shavings over the dough before rolling it. * Freezing the dough ensures that the layers remain intact prior to baking. * While baking puff pastry, steam creates the light and flaky texture. If you open the oven, steam and heat are released, and the pastry is ruined. * This is a great dessert to keep in the freezer and bake at a moment's notice.