Palmiers

Posted by Vanessa in Cooking, September 15, 2009


And this is where my addiction to puff pastry started. Proceed with caution.

You’d think with the name Palmiers that these would be super fancy cookies that took a lot of effort to make, but that’s far from the truth. They are super simple and, in my opinion, one of the best uses of puff pastry sheets. I was weary of the salt, but Ina Garten said it really made the cookies great, and she was right. I’m learning, mostly because the Food Network stars mention it all the time, that salt really makes flavors pop, both savory and sweet. I’ve become a fan of Kosher salt. I really think it makes a difference rather than simple table salt in the impact it has on dishes. I’d recommend making the switch, if you haven’t already.

I left my cookies a little underdone (I think they are supposed to come out very crispy) because I like the chewy texture of things with a little crunch on the outside edge. So addicting. They didn’t last more than 24 hours in our house and my husband didn’t even like them. In my defense, I only made one pastry sheet worth of them, but still, it was a lot of cookies to consume in a short amount of time…I just couldn’t stop…and I’m blaming it on the salt.

Palmiers

recipe from Ina Garten
Details
  • Prep Time: 5 minutes.
  • Cook Time: 10 minutes.
  • Ready in 15 Minutes.
  • Makes: 40 Pieces
Ingredients
  • 2 cups sugar
  • 1/8 teaspoon kosher salt
  • 2 sheets puff pastry, defrosted
Directions
  • Preheat oven to 450 degrees.
  • Pour 1 cup of the sugar evenly over a large cutting board. Sprinkle a little of the salt over the top. Unfold 1 sheet of the puff pastry over the top of the sugar and pour 1/2 cup sugar evenly over the top of the pastry. Sprinkle with a little of the salt. Using a rolling pin, roll the pastry so the sugar is pressed into the top and bottom of the pastry.
  • 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, then sprinkle with salt 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.

One Response to “Palmiers”

  1. krystle porter says:

    Hey Vanessa! I love your blog! You are so cute. Such a home-maker!! :)
    I have a blog too.. It's
    krystlemariaporter.blogspot.com
    There. Now we can be blog buddies too!
    Love, Krystle

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