by Caitlin Saniga
- 1 cup white sugar
- 1 1/2 teaspoon cinnamon
- 1 teaspoon ginger
- 3/4 teaspoon cardamom
- 1/4 nutmeg
- pinch of salt
- 2 12-by-12-inch sheets of puff pastry, thawed
Whisk together the sugar, cinnamon, ginger, cardamom, nutmeg and salt. Sprinkle 2 tablespoons of chai sugar onto a large, flat surface; roll the dough into a 12-by-16-inch rectangles, sprinkling with additional sugar to keep the dough from sticking. Sprinkle 1/3 cup chair sugar over the rectangle, pressing the sugar into the dough with the rolling pin. Use a fork to score a line down the center of the rectangle. Starting on one long side, roll the dough tightly and evenly to the scored line. Repeat on the other side. Wrap the dough tightly in plastic and chill in the freezer for about 30 minutes, until firm.
Line two baking sheet with parchment paper. Use a sharp knife to trim off the end of the dough, then slice the log crosswise into 3/8-inch slices. Toss each slice in the remaining chai sugar to coat thoroughly. Place the slices on the baking sheets. Sprinkle the tops with more chai sugar. Freeze on baking sheets for at least 1 hour.
Preheat the oven to 450 degrees. Bake the palmiers for 10 to 12 minutes, until caramelized on the bottom. Carefully flip with a spatula, pressing down to flatten if palmiers begin to unroll. Continue baking another 3 minutes or so, until golden and crisp. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.
Makes about 36.
Recipe adapted from: Tutti Dolci