For make up and production of this dough, see the pictorials "Blitz Puff Pastry" parts 1 and 2.

Coat your clean work surface with a generous amount of sugar.

Place the chilled dough down onto the sugared surface.

Begin rolling out the dough into a large rectangle. If it is too sticky, sprinkle with more sugar.

For a more precise rectangle, roll from the center out to the corners.

Trim the edges of the dough with a bench scraper or sharp knife.

The edges should be straight and equal.

Generously sprinkle a layer of sugar onto the dough.

Fold the outer edge of the dough over on both sides.

Sugar the dough that has been folded.

Fold one edge again to the center of the dough.

Fold the other edge to meet the first edge in the center.

Sugar the dough again.

Fold the two halves together.

Make sure that the dough is pressed together smooth and flat.

With a serrated knife, cut the folded dough exactly in the center.

Cut the halves in half again and then cut those quarters in half again.

This will ensure that each cut piece is the same as the next.

Each side can be dipped in sugar if desired. Place each piece onto a greased baking sheet with enough space between them to allow for them to expand. Gently press down on each slice with the palm of the hand to flatten them slightly.

The palmiers are now ready to be baked.