Palmiers

This was a new recipe I tried this past Christmas. I've seen Palmiers in bakeries, and tasted them, and when I saw this recipe, I figured I could actually do this!

Palmiers

Sugar for rolling and sprinkling

Puff Pastry (I used frozen & thawed)

Dust a work surface liberally with sugar, and then roll out the pastry into a rectangle 9 by 14 inches and about 1/4 inch thick. Trim the edges so the rectangle measures about 8 by 13 inches. Sprinkle the rectangle with sugar. Fold over 1 inch along a 13 inch side of the rectangle. Repeat on the opposite side. Sprinkle the folds with sugar and again fold over the sides 1 inch, sprinkle with sugar, and repeat until each side meets in the center of the rectangle. Pressing gently on the rolling pin, roll over the entire surface of the rectangle. This will help it hold its shape and will also lengthen it by about 1 inch. Fold the two sides of the rectangle together, folding the long sides in to meet in the center. Press gently along the sides of the rectangle to even them out, and roll over the now long, thin rectangle with the rolling pin. Cover and chill for 30 minutes.

Preheat the oven to 375 degrees. Line a sheet pan with parchment paper. Slice the rectangle crosswise into 1/4 inch wide slices. Coat the slices with sugar and arrange the slices on the prepared pan, spacing them about 2 inches apart.

Bake for about 15 minutes, or until golden brown. Flip each cookie over and bake for about 5 minutes longer, or until brown on both sides. Let cool on the pan. Store tightly sealed in an airtight container for up to 1 week.

--My note: These really are pretty easy to make, but they burn pretty fast. So I advise checking on them starting 5 minutes before they're done. The original recipe said to bake for 25 minutes, but that was WAY too long--they were quite burnt. One recipe I saw for these said to just bake on one side, but I didn't try that version. Maybe next time. These cookies are crispy, but flaky and sugary. Really quite tasty. And a simple cookie that looks pretty impressive. I also read somewhere that someone make cinnamon sugar and coated the cookies in that. Maybe something else I'll try next time.

Update: Cinnamon sugar used in place of regular sugar was really, really good. And I noticed the second time I made these that I don't roll the pastry out to be 1/4 of an inch thick. It's probably thinner than that. I just roll out the frozen stuff so it's about 9 x 14 inches and go from there.