Palmiers 'Cookies' Recipe
- 10 years ago
Puff pastry and sugar is all you'll need for some of the best treats ever!
Ingredients
2 cups (500 mL) sugar
¼ tsp (1 mL) salt
1 Pkg (500g / 1 lb / 2 sheets) frozen puff pastry, thawed
2 Tbsp (30 mL) ground cinnamon - Optional*
Method:
Preheat the oven to 450ºF (230ºC)
Combine the sugar and salt. Spread 1 cup of the sugar mixture on cutting board or pastry marble. Lay a sheet of puff pastry onto the sugar and pour ½ cup of the sugar mixture on top, spreading it evenly over the puff pastry. Make sure to get an even covering of sugar.
Roll the dough until it's 13x13" square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the centre so they are halfway to the middle. Fold them again so the two folds meet at the middle. Then fold 1 half over the other half. You will end up with 6 layers. Watch the video - it's easier than it sounds.
Cut into 3/8-inch slices and place, cut side up, on parchment lined baking sheets. Continue with the second sheet of puff pastry; there will be lot's of sugar left over on the board.
*Optional - Sprinkle with cinnamon; everyone loves cinnamon, don't they?
Bake for 6 minutes until caramelized and golden on the bottom, then turn over and bake another 3 to 5 minutes, until both sides are golden caramel. Transfer to a rack to cool.
40 to 45 palmiers
Ingredients
2 cups (500 mL) sugar
¼ tsp (1 mL) salt
1 Pkg (500g / 1 lb / 2 sheets) frozen puff pastry, thawed
2 Tbsp (30 mL) ground cinnamon - Optional*
Method:
Preheat the oven to 450ºF (230ºC)
Combine the sugar and salt. Spread 1 cup of the sugar mixture on cutting board or pastry marble. Lay a sheet of puff pastry onto the sugar and pour ½ cup of the sugar mixture on top, spreading it evenly over the puff pastry. Make sure to get an even covering of sugar.
Roll the dough until it's 13x13" square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the centre so they are halfway to the middle. Fold them again so the two folds meet at the middle. Then fold 1 half over the other half. You will end up with 6 layers. Watch the video - it's easier than it sounds.
Cut into 3/8-inch slices and place, cut side up, on parchment lined baking sheets. Continue with the second sheet of puff pastry; there will be lot's of sugar left over on the board.
*Optional - Sprinkle with cinnamon; everyone loves cinnamon, don't they?
Bake for 6 minutes until caramelized and golden on the bottom, then turn over and bake another 3 to 5 minutes, until both sides are golden caramel. Transfer to a rack to cool.
40 to 45 palmiers