225 g/8 oz puff pastry (paste), thawed
25 g/1 oz/2 tbsp butter, melted
Sprinkle the work surface with a little
sugar. Roll out the pastry thinly to about 25 x 30 cm/10 x 12 in.
Brush with a little melted butter and sprinkle liberally with sugar.
Fold the long sides in so they nearly meet in the middle, then flip
one folded side over the other. Wrap in clingfilm (plastic wrap) and
chill for at least 30 minutes.
Using a sharp knife, cut into 24 slices and place on a wetted baking
(cookie) sheet. Bake in a preheated oven at 220°C/425°F/gas mark 7 for
10 minutes. Turn each palmier over and bake for a further 3-4 minutes
until crisp and golden brown all over. Sprinkle immediately with more
sugar and transfer to a wire rack to cool. Store in an airtight tin.