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James Carrier Photo by: James Carrier

Palmiers

Notes: Thaw dough at room temperature for about 1 hour, or overnight in the refrigerator. Look for large-crystal decorating sugar at cake-decorating supply stores and some well-stocked supermarkets. Store palmiers airtight at room temperature up to 3 days; freeze to store longer.

Sunset DECEMBER 2002

  • Yield: Makes 36 cookies

Ingredients

  • About 1/2 cup granulated sugar
  • 1 package (17.3 oz.) frozen puff pastry sheets, thawed (see notes)
  • Clear large-crystal decorating sugar (optional)

Preparation

1. Sprinkle work surface lightly with granulated sugar. Lay one sheet of puff pastry flat on surface and sprinkle evenly with about 3 tablespoons sugar. Beginning at one side, fold in dough, 1/2 inch at a time, to the center of the square. Repeat to fold in the other side so the two rolls are touching.

2. With a sharp knife, cut roll crosswise into 1/4- to 1/2-inch-thick slices. Lay cookies flat, 1 inch apart, on buttered 12- by 15-inch baking sheets. Repeat to fold and slice remaining sheet of puff pastry; arrange cookies on baking sheets. Sprinkle cookies generously with large-crystal decorating sugar (or more granulated sugar).

3. Bake cookies in a 375° regular or convection oven until golden brown all over, 18 to 22 minutes; if baking more than one sheet at a time in one oven, switch positions halfway through baking. Transfer palmiers to racks to cool completely.

Nutritional analysis per cookie.

Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 55%
  • Protein: 1g
  • Fat: 5.4g
  • Saturated fat: 0.9g
  • Carbohydrate: 8.9g
  • Fiber: 0.2g
  • Sodium: 36mg
  • Cholesterol: 0.6mg
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Palmiers recipe

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