Instructions

1. In a large bowl, combine the flour and salt.
2. Add the butter cubes to the flour mixture, tossing to coat thoroughly. Using your index finger and thumb, squish the butter cubes until flat-ish, continuing to toss and coat with the flour. You’ll know you’re done when most of the butter pieces are the size of walnut halves.
3. Add the water, mixing until the dough comes together — it shouldn’t be sticky. I’d recommend adding 7-ish ounces to start, then slowly adding the remaining water as needed. (I only needed 8 ounces.) Form the dough into a 4-x-6-inch rectangle, worrying less about the actual size and more that you have sharp edges and corners. Cover the dough with plastic wrap and refrigerate for 30 minutes, until the dough is chilled but pliable.
4. The first fold: On a lightly floured countertop, roll out the dough into a 3/4-inch-thick rectangle, roughly 10-x-25 inches (again, you’re worried less about the actual size and more about the thickness of the dough, and whether you have sharp edges and corners). Complete a four-fold: fold the top part of the dough about one-quarter of the way inward, then fold the bottom half to meet it. Then fold the larger half over the smaller half, hiding the seam. You should have four layers. Re-wrap the dough in plastic, and refrigerate for 30 minutes.
5. The second fold: Lightly flour your surface again, and re-roll the dough to 3/4-inch thickness (approximately 10-x-25 inches again). Now do a three-fold: fold the top part of the dough one-third of the way inward, then fold the bottom half like you would a business letter. You should have three layers. Re-wrap in plastic and refrigerate for 30 minutes.
6. The third fold: Again, lightly flour your countertop, then do a second four-fold. Re-wrap the dough and refrigerate for 30 minutes.
7. The fourth (and final!) fold: Lightly flour your countertop, then do another three-fold. Re-wrap and refrigerate for 30 minutes.
8. Shape the palmiers: Divide the dough in half using a sharp knife. (At this point, you could triple-wrap half of the dough and freeze it for future rough puff adventures.) Lightly flour your surface, then roll out the dough to a 13-x-15-inch rectangle that is 1/2-inch thick. Generously sprinkle the turbinado sugar over the dough, then fold the two edges inward so that they meet halfway. Then fold one half over the other, so that you have one long log that looks like a heart.
9. Using a sharp knife, slice the dough into 1/2-inch-thick cookies and transfer to parchment-lined baking sheets. Sprinkle the tops with additional turbinado sugar. (Second freezing option: at this point, you could freeze the palmiers on the baking sheets until solid, then transfer them to a freezer bag and keep them for up to 3 months. Bake them straight from the freezer, adding 5-ish minutes to your baking time.) If you’re baking immediately, transfer the baking sheets to the refrigerator for 20 minutes, while your oven preheats to 425F.
10. Once the oven reaches 425F, bake the palmiers for 25-30 minutes (start checking from 20 onwards), until they are a deep golden brown. Cool before serving.