I grew up eating packages of two-bite palmiers we bought at the supermarket*. Also, giant palmiers from the bakery that were the size of my face and which I devoured with bliss, savoring the textural differences between the crusty, caramelized rim, and the doughy, buttery folds in the center of each swirl.
Palmiers — litterally “palm trees”, a.k.a. elephant ears in English — are heart-shaped cookies made by rolling up puff pastry with a generous sprinkling of sugar, slicing that up, and baking until golden brown and caramelized.
When you’re ready to cash in your baker’s bonus, all you need to do is roll out the dough thinly, using sugar to prevent sticking as you normally would flour.
Although you can certainly set out to make palmiers from scratch, they are the most rewarding use for scraps of puff pastry, so they are typically a byproduct of some other baking venture.
It is unthinkable, under any circumstances, to throw out scraps of dough, but that sentiment is especially vivid when you’ve made the puff pastry yourself, however quick and easy the recipe is. The idea then is to stack up any bits and pieces you have to form a rough block, and plop that into the fridge to deal with later.