A quick recipe for you today: crispy, flaky, buttery palmiers. I had no idea how simple these were to make until a few days ago. All you need is sugar and puff pastry. That's it. (My local grocery store only stocks Pepperidge Farm, but I always hear that the all-butter versions by Dufour and Trader Joe's taste better... so I'll be trying those soon, too. As if I need an excuse to buy more puff pastry.)
Palmiers (makes about 20)
1 puff pastry sheet
1/2 cup sugar, plus more as needed
Thaw the puff pastry sheet. Sprinkle 1/4 cup sugar evenly on a work surface, unfold the puff pastry sheet on the sugar, and sprinkle the remaining 1/4 cup sugar on top. Add more if needed; you want to evenly coat the front and back of the puff pastry. Use a rolling pin to gently work the sugar in and to slightly thin the puff pastry (increasing the sheet's size no more than an inch or so).
Fold in the left and right edges so they meet in the middle, then repeat, folding the edges in again. Bring the two sides together as if closing a book. Slice into 1/4" thick pieces and spread on a baking sheet, leaving room between each cookie. Nudge the tips outward (like bunny ears). Bake at 400°F for about 15 minutes, flipping as soon as the bottoms start to brown/caramelize, about halfway through the baking time. Keep a close eye on your oven – the caramelized sugar is what makes the cookies tasty, but the sugar can also burn if they bake too long. Enjoy!