FRENCH PALMIER COOKIES
Palmiers are a type of French pastry in a butterfly or elephant ear shape. Our version uses a homemade rough puff pastry. They're easy to make, and you can create your own savory or sweet flavors!
Provided by Bill
Categories Dessert and Sweet Stuff
Time 45m
Number Of Ingredients 3
Steps:
- First, make our recipe for rough puff pastry. Roll out the pastry rectangle slightly and split it into two rectangles. Re-wrap and return one of them to the fridge to stay chilled. You will be able to make two batches of palmiers, with different flavors if you like.
- Mix together the sugar and salt. Divide the mixture in half (about a ¼ cup each). Spread out 2 tablespoons of the sugar mixture onto a clean work surface and roll out the single puff pastry rectangle into a 12 inch square on top of the sugar.
- Spread another 2 tablespoons evenly on top, and lightly roll it into the dough, ensuring both sides are evenly coated. Be sure to gather any loose sugar on the work surface and use it on top of the dough. This should use ¼ cup total sugar.
- If using any added ingredients (e.g., dark chocolate, pecans, rosemary/garlic, etc.), sprinkle half over the folded dough. (Note, for the savory mixtures, you are replacing the sugar.)
- Fold both sides of the square toward the center so they go halfway to the middle. Fold the folded sides again so the two folds meet exactly at the middle of the dough. If using any added ingredients (e.g., dark chocolate, pecans, rosemary/garlic, etc.), sprinkle more over the folded dough. Fold in half again so you have one long log, and wrap the dough in plastic wrap. Chill for at least 30 minutes in the refrigerator or 15 minutes in the freezer.
- Repeat the process using the other half of the dough and flavoring mixture.
- When the dough is nearly done chilling, preheat your oven to 425 degrees F/220 degrees C. Using a sharp knife, cut the roll into ½ inch pieces. Place them on a baking sheet at least 3 inches apart on a baking sheet lined with parchment paper, layered on top of a piece of aluminum foil. Bake for 10 to 15 minutes.
Nutrition Facts : Calories 182 kcal, Carbohydrate 21 g, Protein 2 g, Fat 11 g, SaturatedFat 3 g, Sodium 95 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
PALMIERS
Steps:
- Preheat the oven to 450 degrees F.
- Combine the sugar and kosher salt. 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. 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.
- 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.
PALMIER COOKIES EASY DESSERT RECIPE BY TASTY
French palmier cookies look like they'd involve a million steps, but did you know you can make them with just three ingredients? It really is as easy and simple as rolling out some store-bought puff pastry, sprinkling sugar and butter, and rolling it into that classic heart shape. As the cookies bake, the sugar caramelizes and makes them golden, making it a fancy-looking but non-fussy dessert that'll impress all your friends!
Provided by Alvin Zhou
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
Steps:
- Unwrap the puff pastry. Using your hands or a rolling pin, flatten out the seams if your puff pastry has then, making an even rectangle. Brush melted butter evenly over the puff pastry. Sprinkle half of the sugar on the pastry, then spread it around evenly. Using a rolling pin, roll the pastry into a tall rectangle, pressing the sugar into the pastry. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar.
- Tightly roll the bottom of the pastry toward the middle, stopping at the center, then roll the top of the pastry to meet in the centre as well. The rolls should be the same size. Wrap in plastic wrap and chill for about 30 minutes.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Remove the plastic wrap and push one of the rolls directly on top of the other. Trim off the uneven ends of the pastry, then slice into ½-inch (1 cm) rounds. They should look like smushed hearts. Place the slices on the baking sheet about 2 inches (5 cm) apart to allow for expansion. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown.
- Enjoy!
Nutrition Facts : Calories 578 calories, Carbohydrate 63 grams, Fat 35 grams, Fiber 0 grams, Protein 4 grams, Sugar 35 grams
PALMIERS
It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 2
Steps:
- Preheat oven to 425°. Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14x10-in. rectangle. Sprinkle with 1/2 cup sugar to within 1/2 in. of edges. Lightly press into pastry., With a knife, very lightly score a line crosswise across the middle of the pastry. Starting at a short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/8-in. slices., Place cut side up 2 in. apart on parchment-lined baking sheets; sprinkle lightly with 1 tablespoon sugar. Bake for 8 minutes. Turn pastries over and sprinkle with remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely. Store in airtight containers.
Nutrition Facts : Calories 83 calories, Fat 3g fat (1g saturated fat), Cholesterol 0mg cholesterol, Sodium 34mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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- Roll out the puff pastry thinly on a sheet of baking paper into a rectangle, approx. ⅛-inch (2-3 mm) in thickness. It is very important to sprinkle the dough lightly with flour, it can‘t be soft and stick to the paper. Brush off excess flour.
- In a small bowl, mix the sugar with cinnamon together. Divide roughly into 3 parts: 2 very large and 1 very small.
- Sprinkle the first large portion of cinnamon sugar onto the rolled out puff pastry (be careful to apply sugar and cinnamon equally, cinnamon likes to gather at the bottom of the bowl), lightly press the sugar with a rolling pin into the dough.
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Estimated Reading Time 5 mins
- Thaw the puff pastry, if frozen: If your puff has been in the freezer, place it in the refrigerator to thaw overnight. Alternatively, place it on the counter to thaw, but keep an eye on it. Once the pastry is pliable, but still cool, it's ready — about 30 minutes.
- Roll out the puff pastry: If using store-bought dough, lightly roll the dough just enough to even out the seams. If using homemade dough, roll the dough out to a rectangle that is 1/8 to 1/4 inches thick.
- Sprinkle with sugar: Sprinkle most of the sugar in an even layer over the surface of the dough. Roll over it lightly with a rolling pin to press the sugar into the dough.
- Fold the sides inward: Fold the left and the right sides of the dough inward so they meet in the middle.
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