This recipe was printed out by both Alfie and myself and not saved onto our computers. I threw my copy out and she kept hers. Both our printers (on opposite sides of the country) were running out of ink at the time it was printed. As a result, not only was it hard to read but also missing some words, even a couple sentences.
She read the recipe out loud over the speaker phone while I typed. Thus, this recipe is for the most part a mishmash and might not be 100% accurate (as per Ina's instructions). The recipe is no longer available on Food Network's site so we can't go there to cross-check. Neither is it published in any of her books.
We've tried our best to reconstruct the instructions portion from memory (bad idea I'm sure) and I've already mailed Ms. Garten for permission to print the original recipe so stay tuned (that means you Kim. Ha!)
Btw...The Palmiers (rolls) keep quite well frozen (in a freezer safe Ziploc bag) and stored for impromptu dinner parties--for one, two or a crowd--, that time of the month, to consume during cinema therapy sessions, doll weddings, tea parties, bat mitzvahs und der Kaffeeklatsch. You get the idea! But I'm warning you, they are highly addictive, even for non-cookie lovers like yours truly. And please, try to let them cool before attempting to grab from pan and stuff in mouth. ;-)
(inspired by Ina Garten)
2 cups Granulated Sugar (I used Trader Joe's Organic)
1/8 tsp Kosher Salt
2 sheets puff pastry (defrosted) (Ina recommends Pepperidge Farm)
Preheat the oven to 450F
Combine sugar and salt in bowl and set aside.
Pour 1 cup of the sugar mixture on marble slab or flat, clean and dry surface. Place one sheet of puff pastry at a time onto the sugar. Pour 2nd cup of the sugar mixture on top. ('It's not about sprinkling but about an even coating of sugar).
With the rolling pin (I find a French Pin renders better results) roll the sugar onto the dough, until sugar is pressed into the pastry (top and bottom) and dough is approximately 13 inches long.
Fold the long sides of the rectangle into the middle. Then fold them again so that the two folds meet exactly in the middle again. Then take the two folds and close them together like a book you should have at least six layers). Press together ever so slightly. Cut pastry roll with a sharp knife crosswise into 3/8 of an inch slices. Place cookies about 2 inches apart on a Silpat or Exopat lined baking sheet (or ungreased non-stick baking sheet) and transfer to freezer for about 20 minutes to chill.
Remove from freezer and place, in oven to bake for 10 minutes, turning them with an offset spatula half way through until they are caramelized and golden but not burned (keep your eye on them the first time, just in case, as different ovens might render slightly different results). They should be tender in the middle but crunchy and flaky outside. Br careful when you touch them as they'll be very hot (the caramel can burn your fingers in two shakes).Transfer to a baking rack to cool. Store in an airtight container or Ziploc bag for up to three days (but they won't last that long I guarantee you)
*Variations: Add 1 teaspoon cinnamon or cardamom powder (or both) to sugar mixture.