To make the puff pastry sheet, Rub the butter cubes into the maida mixed with the salt. Add the mentioned amount of water and make a dough.
Cover this dough with a cling film and let it rest for few minutes.
Now spread the remaining 1/2 cup of butter on a butter paper in such a manner that it shapes like a rectangle.
Fold the sides of the butter paper to seal the butter and chill it in the fridge so that it hardens but still malleable to work with.
Now roll the dough in a rectangular manner. Remove the cold butter from the butter paper and place it in the center on the rectangular dough.
Now fold the end overlapping each other. Turn the dough 90 degrees and roll it.
Now fold the dough again by overlapping the ends to form a book like shape. Chill in the fridge and repeat the rolling and folding procedure thrice.
Now divide the dough and desired equal parts and chill in the fridge. Use when required.
To make the palmiers, Divide the sugar into 2 part. Add cinnamon powder & nutmeg powder to one part and keep aside for sometime.
Spread the other part of the sugar on to the rolling board or work top.Place the puff pastry sheet on it.
Spread melted butter on the pastry sheet, spread generous amounts of the cinnamon sugar all over the pastry sheet.
Roll the pastry sheet from both end tightly enough to form the log. Freeze the log for 30 minutes.
Now cut the pastry log into 1/4 th inch slices. Place them on baking trays, quite apart from each other. Bake them for 12 minutes, in a preheated oven at 200 degree delicious.
Rest them for few minutes and serve.
