I love the process of making puff pastry; this particular variety is called blitz, and it's a lot easier than the traditional form of lamination. Palmiers are one of those few-ingredient, just right desserts: crispy, crunchy, and only lightly sweet.
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<br />NOTE: The folding process is a lot easier to understand with the help of pictures; be sure to see the accompanying Blitz Puff Pastry article under Baking Basics: https://food52.com/blog/13101-a-cheat-s-pain-free-puff-pastry.
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<br />To make your own scented sugar for the palmiers, read this post: https://food52.com/blog/12352-how-to-make-and-use-scented-and-spicy-sugars

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