1 Puff paste remnants (scraps from previous puff pastry work)
1 Powdered sugar (confectioners' sugar), for sprinkling and dredging, quantity as needed
Instructions
1. Gather puff paste remnants and, on a surface lightly dredged with powdered sugar, roll them out to a thickness of 1/8 inch (3 mm) into a rough rectangle.
2. Sprinkle one-half of the rolled surface evenly with powdered sugar. Fold the unsugared half over the sugared half, then press the edges together firmly. Pat the dough gently and roll it out again to 1/8 inch (3 mm), using additional powdered sugar on the board in place of flour. This folding and rolling sequence constitutes a 'book fold' turn; repeat this entire sprinkle-fold-roll process three times (four turns total), always using powdered sugar rather than flour to prevent sticking and to caramelise the layers.
3. After the fourth and final roll, fold the pastry strip four times (folding it upon itself accordion-style) so that you have a compact, layered strip approximately 1 1/2 inches (4 cm) wide.
4. Using a sharp knife, cut across the strip at 1-inch (2.5 cm) intervals to produce individual pieces. You should obtain approximately 16-20 pieces depending on strip length.
5. Heat the oven to 425°F (220°C). Line a baking sheet (approximately 13 x 18 inches / 33 x 46 cm, a standard half-sheet pan) with parchment paper.
6. Place each piece on the prepared baking sheet with the broad cut side facing down, spacing pieces approximately 1 inch (2.5 cm) apart to allow for spreading. At one end of each piece, gently ease apart the visible pastry layers slightly to suggest the shape of a leaf.
7. Bake at 425°F (220°C) for 8-10 minutes, until the pastry has spread into a palm-leaf shape, the exposed sugar has caramelised to a deep amber colour, and the underside is golden brown and crisp. The cookies will spread noticeably during baking; this is expected. Watch closely after 7 minutes, as the high sugar content can cause rapid darkening.
8. Remove from the oven and transfer immediately to a wire rack. The caramelised sugar will harden as the cookies cool, 5-10 minutes. Serve at room temperature.
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