#19. Palmiers

David Lebovitz's account of buying and renovating an apartment in Paris has the singular distinction of being the only food memoir I have read thus far that simultaneously made me ravenous (for all the delights available at French markets) and nauseated (due to the byzantine rules and regulations governing, well, pretty much all aspects of French real estate). Fortunately, more often appetite won over anxiety, which is why I was inspired to make palmiers after reading Lebowitz's mention of this glorious cookie. 

Please don't sue me Mr. Lebovitz!!

These cookies are exceedingly simple and the only aspect of the preparation that may trip you up is the folding. Epicurious has a great step-by-step pictorial guide.

Ingredients

• 4 sheets puff pastry (defrosted)

• white granulated sugar (at least 1/2 cup)

Directions

1. Preheat oven to 400 degrees. Scatter about 1/8 cup of sugar on a clean surface (e.g., your kitchen counter). Cover with puff pastry sheet.

2. Sprinkle more sugar evenly over top (i.e., non counter-facing side) of pastry sheet. Roll sheet into a 10-inch square with a rolling pin.

Let the folding begin!!

3. Fold in two opposite sides of the pastry sheet square to meet in the center. Repeat, folding in again same sides of the pastry sheet. 

4. Cut folded pastry crosswise into 1/2-inch-thick slices. 

5. Place slices on an ungreased baking sheet. Sprinkle liberally with sugar.  

6. Bake until light brown on one side (about 6 minutes), then turn over and bake until other side is equally brown (6 more minutes). Cool completely.

7. Repeat the process with remaining pastry sheets

Try not to consume all at once.