| Be sure the package of puff pastry is fully thawed,
but still cold. Working on a clean surface or a plastic tray, sprinkle
about 1/3 of the sugar on the surface and spread around like you would
dusting flour. |
| Unfold the first sheet of dough and lay it on the sugared
surface, flatten out the fold marks. Sprinkle onto it 1/3 of the sugar
and spread out evenly to cover the entire surface of the dough. Overlay
the second sheet of dough directly on top of the first. Press down
flat and spread the last 1/3 of the sugar to the top surface of this
dough sheet, be sure it is spread out evenly covering it entirely. Flip
the assembled dough piece over and ensure the bottom was entirely covered
with sugar. Scrape any excess sugar from the tray and work into the
top or bottom surface of the puff dough. |
| The sheets are about 9" X 10", leave the 9 inch
edge alone and roll out the assembled sheet until it is about 9" X
15". Flip over several times to ensure it is not sticking to the work
surface. More sugar can be applied if needed to assist in rolling
it out. Be sure the two sheets stretch out evenly and remain edge
to edge with each other. It should be sugary and not sticking to the
work surface. |
| Position the sheet so that the 15" edge is in front
and the 9" edges are on the left and right. Fold 2-1/2"of the left
edge of the dough over onto itself, repeat with the right edge. Press
down and crease the folded edges. Now fold the doubled (left
and right) sides over again, toward the middle. Again press down and
flatten. The remaining margin in the center should be just enough
to allow you to flip the left side onto the right side. The left and
right sides should be identical in size, and not stretch the center
margin of dough too much when they fold over on top of each other.
There should not be any slack either. Adjust your folds if needed.
See extra picture in additional comments area. |
| Press down firmly, making sure the folded log is
even, and wrap in a piece of clear plastic wrap. Chill before the
next step, or freeze for long term storage. |
| Cut the chilled log with a sharp French knife, into
1/2" slices or about 1-1/2 ounces per palm cake. |
| Bake on a parchment lined pan (a non stick cookie
sheet allows them to open up too much.) Allow plenty of room for them
to open up as they bake. They will double or triple in size. |
| Bake in a preheated 350°(F) oven for a total of
about 30 minutes. When half cooked and starting to brown some, remove
from oven and flip each palm cake over. Return to the oven
and bake them for the remaining 15 minutes or until golden brown. |
|
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Viennoiserie (15)
