Palmiers are a personal favourite, and if palmiers are being made from butter puff pastry, copious quantities of sugar should be applied following sheeting of the third 4-fold. The sugar should also be gently squeezed into the pastry at this stage using light pressure from a rolling pin or on a sheeter.

The pastry with the butter and sugar should be handled carefully and sheeted out to a thickness of 3−4 cm. More sugar is applied over all the pastry and gently rolled into the pastry using a rolling pin, before shaping into palmiers. The palmiers should be cut and placed on trays allowing ample room for the pastry to expand during baking. The palmiers are baked in a rack or deck oven at a temperature of 190−200°C for 20 minutes. Following baking, the pastry should be allowed to cool on the tray and removed to a wire rack to prevent the pastry from becoming soggy. They can be sold individually, sandwiched with cream, or sealed into plastic bags to prevent them from absorbing moisture from the air. 

A full recipe and more tips are available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.