Classic Palmiers

Instructions

• 1Combine the sugar and salt in a bowl.
• 2Lay the pastry on a sheet of parchment paper. Brush with half the butter and sprinkle with half the sugar mixture. Top with a sheet of parchment paper and lightly roll with a rolling pin. Remove the top sheet of parchment paper and brush off any excess sugar mixture. Place the parchment paper back on the pastry.
• 3Turn the pastry over, peel off the parchment paper and repeat on the other side. Remove the top parchment paper.
• 4Mark the center of the pastry and ½-inch on either side, then at the quarter points. Using the markings as a guide, fold over one edge of the pastry to the quarter point, then fold again towards the center leaving a ½-inch space from the center mark. Repeat on the other side and fold in half.
• 5Wrap the pastry in plastic wrap and place in the freezer for 20 minutes to firm up. This makes it easier to cut.
• 6Insert the wire rack into position 5. Set the oven to Bake, Convection, 385°F, for 9 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
• 7Line the roasting pan with parchment paper. Cut the pastry into 24 pieces approximately ½-inch thick. Place 8 pieces, cut side up, evenly spaced apart in the pan. Place the remaining palmiers in the refrigerator while cooking.
• 8Once preheated, place the pan in the oven and cook for 9 minutes. When the Rotate Remind signals, use a spatula to turn the palmiers over and continue cooking.
• 9The palmiers should be golden and crisp. If not, cook a little longer.
• 10Cool the palmiers in the pan for a few minutes before transferring to a wire rack to cool completely. Reline the pan with a parchment paper and repeat with the remaining palmiers.
• 11Once cooled, the palmiers are ready to serve.
  Tip: Palmiers will keep in an airtight container for up to 1 week.