Palmiers

👨‍🍳 Method

For the Wrapping Dough

1. 1
   In a bowl, mix the flour and salt.

   Bowl
2. 2
   Add the oil and the water and Knead about 5 minutes, until you get a smooth, soft dough that doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡If the dough sticks, add a tablespoon of flour; if it crumbles, a tablespoon of water. Good dough is as soft as an earlobe.
3. 3
   Cover and let the dough rest 30 minutes at room temperature.

   💡Oil-and-water dough needs no rising: the rest relaxes the gluten, so the dough rolls out thin without shrinking back.

To assemble

1. 4
   Preheat the oven to 200°C (390°F). Line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOvenBaking panParchment paper

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Sprinkle half the sugar mixture over the work surface, lay the pastry on it and sprinkle the rest of the mixture over the top.
3. 6
   Fold both sides of the pastry toward the center, fold again so the halves meet, and fold once more into a roll.
4. 7
   Slice the roll with a knife, each slice 1 cm thick, and place on the baking sheet with space between the palmiers.

   Knife
5. 8
   Bake 12–15 minutes, until the palmiers are golden caramel in color.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.