Cinnamon-Walnut Palmiers

Yes, this is another recipe from the book I can't stop cooking from, French: Delicious Classic Cuisine Made Easy by Clements & Wolf-Cohen.  I used to make these with my French classes on culture/cooking days (the reason half the students chose my class was to get to to these days lol).  I was in a bit of a hurry this time around and attempted cooking two batches at once on the two racks of the oven, switching between the two every few minutes.  While they did turn out tasty, I think they didn't quite puff up the way they should have done.  Anyhow, they were still very yummy and will make again for sure :)  Also forgot to get a plated pic, so this will have to do for now:

Ingredients:

1/2 c. chopped walnuts (you can also use almonds or hazelnuts, if preferred)
2 T. superfine sugar, plus more for sprinkling
1/2 tsp. ground cinnamon
1/2 pound puff pastry, defrosted if frozen (according to package directions)
1 egg, lightly beaten

Instructions:

1. Lightly butter 2 large baking sheets, preferably non-stick.

2. Add walnuts, sugar, and cinnamon to food processor.  Process until finely ground and combined.  Transfer half to a small bowl.

3. Sprinkle work surface with superfine sugar.  Roll out the pastry onto surface, sprinkle sugar on pastry, and use rolling pin to roll to approximately 20" x 8" rectangle (mine was more like 18" x 8").

4. Brush pastry with lightly beaten egg, then sprinkle with the half of nut mixture in bowl.

5. Fold the long edges of the pastry to meet in the center and flatten with rolling pin.  Brush with egg and sprinkle with most of remaining half of nut mixture.

6. Fold the edges in again to meet in center, brush with remaining egg and sprinkle with remaining nut mixture.  (Now that I am typing up the recipe, I realize I missed this step.  Oops.)

7. Fold one side of the pastry over the other.  Using a sharp knife, cut pastry into 3/8" thick slices and place pieces cut-side down, about 1 " apart, on baking sheets.

8. Spread pastry edges to form a wedge shape, if desired (I didn't, thus mine aren't quite so pretty).  Chill in fridge for 15 minutes.

9. Heat oven to 425°F.  Bake for 4-5 minutes.  Remove and turn pastries over, then return to oven to bake for 4-5 additional minutes.  They should get golden brown on each side and puff up nicely--just watch carefully so that they do not burn, as the sugar can easily scorch.

10. Transfer immediately to cooling rack.  Once cooled, enjoy!