Palmiers
We adapted a simple recipe from Mark Bittman's How to Cook Everything to make these delicate French cookies. Sugar-dusted and flaky, with a toothsome bite, they're also a great way to use up leftover puff pastry.
Palmiers
Ingredients
We adapted a simple recipe from Mark Bittman's How to Cook Everything to make these delicate French cookies. Sugar-dusted and flaky, with a toothsome bite, they're also a great way to use up leftover puff pastry.
Yield: makes 40 Cookies
Ingredients
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2 sheets puff pastry
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1⁄3 cup sugar
Instructions
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Use sugar to coat a work surface. Cut pastry in half and roll out 1⁄4” thick, sprinkling with sugar as you work. Fold each of the short ends 2 or 3 times inwards to reach the middle. Fold the dough in half along the center fold and press gently to seal. Repeat with remaining half of puff pastry. Refrigerate 30 minutes.
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Heat oven to 350°. Slice the rolls 1⁄3” thick and sprinkle with more sugar. Put on an ungreased baking sheet, 1” apart. Bake until golden brown, about 30 minutes, turning the cookies once halfway through.
- Use sugar to coat a work surface. Cut pastry in half and roll out 1⁄4” thick, sprinkling with sugar as you work. Fold each of the short ends 2 or 3 times inwards to reach the middle. Fold the dough in half along the center fold and press gently to seal. Repeat with remaining half of puff pastry. Refrigerate 30 minutes.
- Heat oven to 350°. Slice the rolls 1⁄3” thick and sprinkle with more sugar. Put on an ungreased baking sheet, 1” apart. Bake until golden brown, about 30 minutes, turning the cookies once halfway through.
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