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| Ingredient | Quantity | |
| 1. | Thawed Puff Pastry Sheets | 2 |
| 2. | Granulated White Sugar | 8 ounces |
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| Process | Instructions |
| 1. Prepare | 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. |
| 2. Assemble | 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. |
| 3. Roll Out | 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. |
| 4. Fold | 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. |
| 5. Store | 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. |
| 6. Slice | Cut the chilled log with a sharp French knife, into 1/2" slices or about 1-1/2 ounces per palm cake. |
| 7. Arrange | 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. |
| 8. Bake | 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. |
| Additional Comments: The finished log should resemble this. |
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