I adore maple sugar. It is milder in flavor than it's liquid counterpart, not nearly as messy, and it's crunchy crystals are habit-forming. I welcome it's earthy, musky flavor on my morning oats, in winter tarts, and tossed with parsnips and carrots before they caramelize in the oven. Here, I've used it instead of granulated sugar in a classic palmier preparation. <br /> <br />I'm not sure if I can really call this a recipe, since I usually use store-bought puff pastry; after that, it's just a roll, a sprinkle, and a cut. But I will say this: it is a "recipe" that truly lets maple shine. And I can't help but share it here. <br /> <br /> <br />

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