Ingredients
Method
1.Roll pastry on surface sprinkled with sugar into 20cm x 35cm rectangle; trim edges with sharp knife. Sprinkle pastry lightly with a little more sugar. Fold in long sides of rectangle so that they meet in the centre, sprinkle with a little more sugar, fold in half lengthways, press lightly; cover, refrigerate 30 minutes.
2.Preheat oven to moderately hot, 180°C. Cut pastry roll into 12mm slices; place slices about 10cm apart on lightly greased oven trays.
3.Bake in moderately hot oven 10 minutes. Turn palmiers with eggslice; bake about 10 minutes or until crisp. Lift onto wire racks to cool.
4.Lightly dust with sifted icing sugar, if desired.
Palmiers can be made two days ahead and stored in an airtight container; they are also suitable to freeze when uncooked.
Note
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