Palm leaves (palmiers in French) usually measure about 3 inches in diameter; when they are 5 to 6 inches across, they become elephant ears. We prefer the smaller ones, as they are more apt to be caramelized all the way through. Puff pastry scraps are ideal for this recipe.
Have ready 1 or 2 unbuttered baking sheets.
Measure:
1 to 1 1/2 cups sugar
Roll out into a 12 x 5 1/2-inch rectangle on a lightly sugared surface:
8 ounces Food Processor Puff Pastry
Sprinkle about 1/4 cup of the sugar over the dough and roll lightly with the rolling pin to embed the sugar. With the short edge closest to you, fold the dough into thirds, like a business letter. Turn the dough so the folded edge is on the left and the open edge is on the right (like a book about to be opened). Roll out into a 13 x 7-inch rectangle with one short edge facing you. Sprinkle about 2 tablespoons of the sugar over the dough and roll lightly with the rolling pin to embed the sugar. Fold each long side of the dough toward the center, leaving a 1/4-inch space in the middle. Lightly brush the top of one folded side with:
1 large egg white, lightly beaten
Sprinkle the other folded side with about 1 tablespoon of the sugar. Fold the dough lengthwise in half, so that the sugared surface meets the egg white, and press the 2 halves together. Place the pastry on an unbuttered baking sheet. Cover and refrigerate the dough for at least 30 minutes, or wrap airtight and freeze until ready to use.
Position a rack in the lower third of the oven. Preheat the oven to 425┬░F. Butter the baking sheets generously.
If the dough is frozen, let it thaw for 5 to 10 minutes before cutting. Quickly transfer the dough to a cutting board. Spread some of the sugar in a shallow bowl. Cut the dough crosswise into 1/4-inch-thick slices. Press one cut side of each slice into the sugar and place sugar side down and at least 3 inches apart on a baking sheet. If necessary, push each slice back into shape. Sprinkle sugar over the tops. If you wish, make the palm leaves in 2 batches. Bake for 5 minutes, until the cookies begin to brown around the edges. Sprinkle again with sugar. Turn each cookie over with metal spatula and sprinkle the second side with sugar. Bake until golden brown and caramelized all over, 2 to 5 minutes longer. Watch carefully, for the cookies burn quickly. Remove to a rack and let cool completely before serving.
