I don’t know anyone who can resist the delicate, flaky, slightly-sweet Palmier. I used to buy them from the bakery section at Loblaws (they were vegan). I’ve yet to find vegan ones in my area now, so I figured I’d give it a shot.
Not wanting to learn how to make my own puff pastry just yet, this first run was made using frozen puff pastry dough. Just thaw, roll and bake — I had it pretty easy. Don’t they look good? Honestly speaking, out of eight, only two ended up thin enough to resemble a store-bought Palmier. The rest were a bit too thick, making them more puffy than flaky.
I’m making a mental note for next time: roll out the dough thinner, cut the strips thinner, and be sure to roll the ends of the strips a little tighter. If I actually remember to do these three things, I’m sure the second trial will turn out better.