Once a year I make Puff pastry dough for Palmiers. It is a huge time commitment so I just don’t  do it any oftener.


All you need it butter, 1/2 stick for this part.


flour, and a pastry cutter.


After you’ve cut the butter into the flour, add water, but only as much as is absolutely necessary.


Just sorta bring the dough together, wrap it in plastic wrap and refrigerate for 1 hour.


Next you use the rest of the box of butter. set on waxed paper


Between two layers of flour dusted waxed paper flatten with a rolling pin. Yeah, sorta pound it flat. work quickly or you’ll have a bunch of melted butter. If it does get too soft you can always pop it back in the fridge.


Shape it into a 6” square and refrigerate. 


Once the dough and butter have chilled roll the dough into a 9” circle.


Set the butter square on and use a bread scraper thing to lightly score the butter shape. 


Roll out four flaps careful to leave the square.


Place the butter square on.


Then fold the flaps over like and envelope.

With the rolling pin press down at regular intervals over entire surface until it is about 1 inch thick. Then carefully Roll out to a 9 x 20” rectangle. Square it up with your hands as you go.


Fold it in thirds, wrap and refrigerate for one hour.
Repeat five more times on the hour rolling out a 9x20” rectangle. Always fold in thirds the same way.


To make Palmiers cut off a piece of dough


and roll out with sugar.


Starting from the edges of the long sides roll towards the center .


Wrap in plastic wrap and refrigerate for at least an hour.


Preheat oven to 425.  Cut into 1/4” thick slices


place on baking sheet and flatten slightly with your hand. Chill in refrigerator for one hour.


Bake Palmiers 5 min at 425 then reduce to 400 and bake until golden brown and well caramelized. Cool on a wire rack. 



Palmiers
THE DOUGH PART
• 3 cups all-purpose flour, plus more for work surface
• 3/4 cup whole wheat pastry flour
• 1 1/2 teaspoons  salt
• 4 tablespoons cold unsalted butter, cut into pieces
• 1 3/4 cups cold water
THE BUTTER PART
• 1 tablespoon all-purpose flour
• 1 3/4 cups cold (3 1/2 sticks) unsalted butter
Sugar for rolling.


In a bowl cut butter into the 3 1/3 cups of flour and salt until it's the size of small peas. Add water a table spoon at a time, you may not need all of it.
Just sorta bring the dough together, wrap it in plastic wrap and refrigerate for 1 hour.
Next you use the rest of the box of butter. set Between two layer of waxed paper dusted with flour, flatten with a rolling pin sorta pound it flat. work quickly or you’ll have a bunch of melted butter. If it does get too soft you can always pop it back in the fridge. Shape it into a 6” square and refrigerate. 
Once the dough and butter have chilled roll the dough into a 9” circle.
Set the butter square on and use a bread scraper thing to lightly score the butter shape. 
Roll out four flaps careful to leave the square.
Place the butter square on.
Fold the flaps over like and envelope. With the rolling pin press down at regular intervals over entire surface until it is about 1 inch thick.

• Carefully Roll out to a 9 x 20” rectangle. Square it up with your hands as you go.
  Fold it in thirds, wrap and refrigerate for one hour.
  Repeat five more times on the hour rolling out a 9x20” rectangle. Always fold in thirds the same direction.

To make Palmiers cut off a piece of dough and roll out with sugar.
Starting from the edges of the long sides roll towards the center .
Wrap in plastic wrap and refrigerate for at least an hour.
Cut into 1/4” thick slices.
place on baking sheet and flatten slightly with your hand. Chill in refrigerator for one hour.
Preheat oven to 425. Bake Palmiers 5 min at 425 then reduce to 400 and bake until golden brown and well caramelized. Cool on a wire rack.