Crispy, delicate, buttery layers of puff pastry are dusted with French Four Spice, sliced, and then baked to caramelized perfection. These Quatre Épices Palmiers are intoxicating, bold, and a jazzed up take on one of my favorite classic French pastries.
First, make puff pastry. Melt butter and set aside.
In a large mixing bowl, add the cold water and salt. Then mix in melted butter.
Add flour and mix with a dough scraper.
Lightly flour a surface and place detrempe down. Knead it a few times gently until smooth. Then flatten it into a rectangular disc. Wrap in plastic wrap and chill for 30 minutes.
Take the dry butter and use a rolling pin to tap and flatten it into a square. Trim excess as needed and put the pieces back into the butter block, keeping it a square.
Then take the pastry dough and roll it into a rectangle. Place butter block in the middle and fold the dough over it. Bring top down over and then the bottom.
Roll out the dough to a rectangle. Take bottom third and fold over middle. Then fold top third over the middle. Rotate the dough 90 degrees. Roll it into another rectangle and repeat the folding process. Mark the dough with 2 fingers. Chill 30 minutes.
Then repeat the process two more times. (You will do 2 turns twice each time). Chill 30 minutes in between each process. Then chill the dough for 30 minutes.
Make spiced sugar by whisking together the sugar and ground spices.
Lay out a piece of parchment paper and Sprinkle 1/4 cup of sugar onto surface. Then put pastry on top of the sugar and roll it into a square of 1/8 inch thickness.
Then sprinkle on 1/4 cup of spiced sugar, pressing it into dough gently by rolling the pin over the sugar. Flip puff pastry and repeat.
Fold in long sides of pastry on both left and right sides of dough so they meet in the middle. Then fold on top of each other so it's like a log.
Chill for 30 minutes.
Heat oven to 425 degrees F.
Slice the dough log into 3/4 inch thick slices.
Put on a silpat (or high heat resistant parchment) lined baking sheet. Sprinkle each cookie with remaining spiced sugar.
Bake for 4-5 minutes. Then flip and bake an additional 4-5 minutes.
Cool on wire rack.