Best 4 Sweet Palmiers Recipes

FRENCH PALMIER COOKIES

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.

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.

CINNAMON PALMIERS

Steps:

• Sprinkle a flat work surface with 1/4 cup sugar; unfold puff pastry over sugar and roll out to a 15x10-inch rectangle. Brush pastry with butter. Mix 1/3 cup sugar, cinnamon, and cardamom in a small bowl; sprinkle evenly over buttered pastry.
• Starting with a long edge of the pastry, roll pastry tightly around filling, stopping in the middle. Repeat with the opposite edge, meeting the first roll. Put a little water onto your finger and dot along the long edges that come together; press gently so the two rolled edges stay together. Refrigerate until slightly firm, 5 to 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Cut pastry into 1/4-inch slices. Arrange slices on prepared baking sheet about 1 inch apart.
• Bake in preheated oven until golden and crisp, about 12 minutes. Allow cookies to rest on baking sheet for 1 minute before transferring to a wire rack to cool completely.

SWEET PALMIERS

Steps:

• Preheat oven to 400°F.
• Sprinkle some sugar on a work surface and cover it with a puff pastry square sheet. Then sprinkle more sugar evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Fold in two opposite sides of the pastry sheet square so that they the sides meet in the center. Fold in same sides of the pastry again.
• Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in sugar and arrange, cut side down, on an ungreased baking sheet. Repeat with three remaining pastry sheets.
• Bake palmiers in batches in middle of oven until golden on bottom, about 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.