Palmiers
I'm still working on getting the shape right on these cookies but in general, making them is quite easy. I prefer to use my own homemade puff pastry but store bought is fine too.
I'll put together a roll of these as described in step 4 Saturday evening and bake them early Sunday for a fun breakfast with the kids. Perfect with coffee.
Palmiers
I'm still working on getting the shape right on these cookies but in general, making them is quite easy. I prefer to use my own homemade puff pastry but store bought is fine too.
I'll put together a roll of these as described in step 4 Saturday evening and bake them early Sunday for a fun breakfast with the kids. Perfect with coffee.
Cooking Instructions
- 1
Roll the puffy pastry into a rectangle that is 1/8'' - 1/4'' thick. If you are using a store bought sheet, make sure it is thawed and pliable; roll it lightly to smooth out the seams.
- 2
Sprinkle two thirds of the sugar and cinnamon over the dough. Then gently use a rolling pin to press the sugar in so that it sticks. This is important to do before folding the dough.
- 3
Fold the left and right sides of the dough so they meet in the middle. Sprinkle the remaining sugar and cinnamon over the dough. Gently press it in with a rolling pin so that it sticks.
- 4
Fold the right side over the left. Wrap in plastic wrap and refrigerate for at least 30 minutes. This will firm up the roll so it will be easy to cut.
- 5
Preheat oven to 425F.
- 6
Take the roll out of the fridge and remove the plastic wrap. Cut the roll into 1'' thick cookies and place them at least 2'' apart on a baking sheet covered with parchment paper. The puff pastry will expand a fair bit.
- 7
Bake for 18-20 minutes.
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