Palmiers

Instructions

Cook along with these step-by-step instructions

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DOUGH

Process flour, sugar, and salt in food processor until combined, about 5 seconds. With processor running, add lemon juice, followed by ¾ cup ice water, in slow, steady stream. Add remaining ¼ cup water as needed, 1 tablespoon at a time, until dough comes together and no floury bits remain.
Transfer dough to sheet of plastic wrap. Form dough into 6-inch square, wrap square tightly in plastic, and refrigerate for 1 hour.

BUTTER SQUARE

Lay butter sticks side by side on sheet of parchment paper. Sprinkle flour over butter and cover with second sheet of parchment. Using rolling pin, gently pound butter until softened and flour is fully incorporated, then roll into 8-inch square. Wrap butter square in plastic and refrigerate until chilled, about 1 hour.
Roll chilled dough into 11-inch square on lightly floured counter. Place chilled butter square diagonally in center of dough. Fold corners of dough up over butter square so that corners meet in middle and pinch dough seams to seal.
Using rolling pin, gently tap dough, starting from center and working outward, until square becomes larger and butter begins to soften. Gently roll dough into 14-inch square, dusting with extra flour as needed to prevent sticking. Fold dough into thirds like business letter, then fold rectangle into thirds to form square. Wrap dough in plastic and refrigerate for 2 hours.
Repeat step 5 twice and let dough rest in refrigerator for 2 more hours. (Dough can be wrapped in plastic and refrigerated for up to 2 days or frozen for up to 1 month. Let dough thaw completely in refrigerator, about 12 hours, before using.)

SUGAR COATING

Sprinkle ½ cup sugar over counter and lay puff-pastry dough on top of sugar. Roll dough into 24 by 12-inch rectangle, about ¼ inch thick, dusting with remaining ½ cup sugar as needed to prevent sticking.
Roll short sides of dough toward center, so they meet in middle. Wrap dough log in plastic, transfer to baking sheet, and freeze until firm, about 20 minutes.
Adjust oven rack to middle position and heat oven to 375 degrees. Line second baking sheet with parchment paper.
Slice half of dough log into ½-inch-thick cookies with long, thin-bladed slicing knife and space them 1 inch apart on prepared sheet; wrap remaining unsliced dough and keep frozen until ready to bake. Bake until palmiers begin to brown and firm up, 15 to 20 minutes.
Flip palmiers, rotate sheet, and continue to bake until golden and crisp, 5 to 10 minutes longer. Immediately transfer palmiers to wire rack. Repeat with remaining dough. Let palmiers cool completely before serving. (Palmiers can be stored at room temperature for up to 3 days.)