SPICED PALMIERS

Spiced Palmiers image

Provided by Bon Appétit Test Kitchen

Yield Makes about 64

Number Of Ingredients 8

1/2 cup sugar
4 teaspoons ground cinnamon
1 tablespoon ground cardamom
2 teaspoons ground allspice
1 teaspoon ground cloves
1 14-ounce package frozen puff pastry (such as Dufour), thawed
All-purpose flour (for dusting)
3 tablespoons unsalted butter, melted, divided

Steps:

Line a baking sheet with parchment paper. Mix sugar and spices in a small bowl. Unfold pastry on a lightly floured work surface into a 14x10" rectangle, rolling out if needed. Brush lightly with butter. Sprinkle 1/4 cup spiced sugar over. Cut in half lengthwise.
Fold both long sides of 1 pastry strip so that outer edges meet in the center of strip. Brush with more butter; sprinkle with 2 tablespoons spiced sugar. Fold in half lengthwise, forming a 14"-long log about 1" wide. Repeat with remaining pastry strip.
Place logs on prepared baking sheet, cover with plastic wrap, and chill until firm, about 30 minutes. DO AHEAD: Palmier dough can be prepared 2 weeks ahead. Store airtight in freezer. Thaw overnight in refrigerator before continuing.
Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Cut each log crosswise into 1/4" slices. Lay slices flat on prepared baking sheets, spacing 1" apart.
Bake palmiers until golden on bottom, about 8 minutes. Using a thin metal spatula, turn palmiers over. Brush lightly with butter; sprinkle with more spiced sugar. Bake until sugar is bubbly and pastry is golden brown, about 15 minutes longer. Transfer palmiers to a wire rack; let cool. DO AHEAD: Palmiers can be made 2 days ahead. Store airtight at room temperature.