Palmiers

palmiers

My son and I made these super easy treats the other night and I was really surprised at the results.  They are a delightful cross between a pastry and a cookie.  The sugar caramelizes to form a sweet, crunchy, and shiny coating around the light, flaky puff pastry.  y\You can prepare these up to the point before baking and put them in the freezer for future use.  Then you can bake off a few at a time when needed.

Palmiers

1 2/3 cups granulated sugar
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

Preheat the oven to 425 degrees F.

Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat work surface. Unfold each sheet of puff pastry onto the sugar and pour 1/3 cup of the sugar mixture on top, spreading it evenly on the puff pastry. With a rolling pin, roll the dough until it’s 13 by 13-inches square and the sugar is evenly pressed into the puff pastry on both sides. 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. Place the second sheet of pastry on the sugared workspace, sprinkle with the remaining 1/3 cup of sugar mixture, and repeat the process above. (There will be quite a bit of sugar left over on the board).  At this point, you can place the slices into a freezer bag and store in the freezer to be baked at a later date.  Let the slices defrost before baking.

To bake the palmiers, place the slices, cut side up, on baking sheets (line with parchment paper for easier cleanup).  Bake the cookies for 6 minutes until caramelized and golden 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.

Adapted from a recipe by Ina Garten.

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