Palmier's are my aunt Mim's favourite cookie. I was really close to her growing up, and when my sister and I were young, we would be over at her place on the weekends for sleep overs. One thing I remember clearly was enjoying palmiers with her. She loved them and was always excited to share them with my sister and I.
During one of my Food Network marathons, I saw Ina Garten from Barefoot Contessa make palmiers. I kept thinking that I should make them for my aunt, and a year later, I finally did! Not only are they simple to make, but they really impress the guests as well.
Palmiers
(by Ina Garten from Barefoot Contessa)
- 2 cups granulated Sugar
- 1/8 teaspoon Kosher Salt
- 2 sheets Puff pastries defrosted
- 1/8 teaspoon Kosher Salt
- 2 sheets Puff pastries defrosted
Method
1. Preheat the oven to 450 degrees F.
1. Preheat the oven to 450 degrees F.
2. Combine the sugar and kosher salt.
3. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers.
4. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
5. Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
The above picture is half way through the process when the palmiers are flipped, and about to go back into the oven.
And voila...below is the final product!
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11 comments:
My gosh, this is so simple! I love these cookies/pastries and never knew how easy they were to make! I've added your recipe to my list of holiday baking to do this weekend!
Thank you for this recipe! My daughter has egg and milk allergies and this will be a brilliant cookie just for her. Excellent! Very excited!
this sounds so simple and delicious! I was trying to figure out what to do with my extra puff pastry and now have just the recipe! Thank you!
This is great! I going to try to make soonest with my left over (but not overdue) puff pastry! Also, my lactose intolerance friends would be absolutely ga-ga's Thank you for sharing
I'm not sure that puff pastry is all that good for truly lactose-intolerant folks. Puff pastry is just flour and water and a startling amount of butter. I know the ingredients because I've made it from scratch at home (if you can roll out pie dough, you can make puff pastry) and I was amazed at the amount of butter involved.
I used ready-made ready rolled puff pastry that was dairy free. They came wonderful! I added a little cinnamon and ground ginger to the sugar.
Hi ktpupp, flutterbyblue, and pixen,
Thanks for the comments. I couldn't believe how simple it was either! Hope your baking went well.
Hi Lyvvie,
Thanks for the clarification on the dairy free puff pastry, and that little tip with the cinnamon and ground ginger. I'll have to try that the next time I make palmiers.
Hi which_chick,
Your comment would be helpful for those who don't know that regular puff pastry contains butter. You just never know. Thanks.
Those look wonderful! Thanks for the recipe.
Thanks for the recipe. I grew up eating these in Colombia and I wanted to make some. I wish I could find real butter puff pastry since I don't have time to make homemade. Oh well, they will still be delicious!
Thanks for posting this recipe. I made this at a work function today and it was such a hit, and people thought i slaved over this.
Although the folding to me was a bit confusing but it came out perfectly.
THANKS, keep posting your lovely recipes.
Wow, and I've been buying boxes of these cookies at Costco?
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