Palmiers French Puff Pastry Cookies Recipes

PALMIERS

Steps:

• Defrost pastry sheets according to package directions (about 1/2 hour).
• Preheat over on 400°F
• Adjust rack to middle position.
• Sprinkle 1 Tablespoon sugar over work surface. Unfold 1 sheet of pastry and place on the sugar.
• Roll it to an even thickness. Sprinkle with 2 Tablespoons of the sugar. Starting at the SHORT side of the rectangle, roll the pastry toward the center stopping in the middle. Repeat with the opposite short side so the rolls meet in the middle. Trim the ends. (I used a pizza cutter but a knife would work also.) Cut into 1/2" slices and place flat on a baking sheet lined with parchment spacing them 1" apart. Sprinkle with 1 table sugar.
• Bake until golden and puffed about 20-23 minutes. Let cool for 5 minutes. Transfer to a wire rack.
• Repeat with remaining pastry sheet.
• Best the day they are made.

PALMIERS (FRENCH PUFF PASTRY COOKIES)

Steps:

• Thaw out puff pastry, but make sure it stays chilled. You want it pliable (chill it again if it gets warm and sticky). Puff pastry should already be 1/8 inch thick - if not, roll it out to that thickness.
• If your pastry cracks you can seal it together with a little water and your finger.
• Preheat your oven to 400 degrees.
• Line cookie sheets with parchment paper, or a section from a brown paper bag to fit.
• Spread SUGAR on the counter like you would flour to roll out dough.
• Lay out one sheet of pastry (keep 2nd sheet in fridge for now). Sprinkle the top with sugar as if you were rolling the dough out.
• Take the two sides of dough and fold them in towards each other halfway to the center and press down lightly.
• Then take the folded edges and fold them in to meet in the center. Then fold them together like closing a book, it should look like a U shape.
• Cut into 3/8 inch slices with a sharp knife and place on cookie sheet.
• Sprinkle with a light coating of sugar and place in the oven for 6 to 7 minutes.
• Work on the second sheet at this time.
• Pull out and turn cookies over and sprinkle that side. Bake 3-5 minutes more or until center is done and edges are golden.
• Transfer to wire racks to cool, then store in an airtight container.
• Optional items: Use cinnamon sugar in place of sugar.
• The glaze can be drizzled over the top to finish it off.

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.

RAINBOW PUFF PASTRY COOKIES (FRENCH PALMIERS)

Steps:

• Prepare 6 different jars or ziploc bags, 1 per color (red, orange, yellow, green, blue, purple). Add 1 tablespoon of sugar to a jar / bag and then a few drops of liquid food coloring or a pinch of gel food coloring. Shake / knead until the sugar is evenly colored.
• Do you only have red, yellow and blue? Make orange with red + yellow, green with yellow + blue and purple with blue + red.
• Roll out the fresh puff pastry. Then sprinkle 1 tablespoon of white sugar over the dough and roll the sugar with a rolling pin in the puff pastry. Then turn the puff pastry over.
• Sprinkle the colored sugar over the long length (red, orange, yellow, green, blue, purple) so that you get 6 lanes over the short length.
• Then roll over the sugar gently with a rolling pin. Roll the long sides of the puff pastry by hand, to the center. Repeat on the other side, so that the two rolls meet in the middle (between the yellow and green sugar).
• Wrap the puff pastry in baking paper or plastic and refrigerate for 30 minutes (10 minutes in the freezer if you are in a rush!).
• Preheat the oven to 430 °F / 220 °C.
• Remove the roll from the fridge / freezer. Cut the dough into pieces of about 1.5 cm (⅗ inch) with a knife. Place the pieces on (silicone) baking paper. Brush the baking paper with oil first (this is not necessary if you use silicone baking paper).
• Bake the cookies in 15 minutes. Let the cookies cool for 1-2 minutes and then carefully loosen them with a spatula. Otherwise, they will stick due to the melted sugar.

PALMIER COOKIES EASY DESSERT RECIPE BY TASTY

Steps:

• Unwrap the puff pastry. Using your hands or a rolling pin, flatten out the seams if your puff pastry has then, making an even rectangle. Brush melted butter evenly over the puff pastry. Sprinkle half of the sugar on the pastry, then spread it around evenly. Using a rolling pin, roll the pastry into a tall rectangle, pressing the sugar into the pastry. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar.
• Tightly roll the bottom of the pastry toward the middle, stopping at the center, then roll the top of the pastry to meet in the centre as well. The rolls should be the same size. Wrap in plastic wrap and chill for about 30 minutes.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Remove the plastic wrap and push one of the rolls directly on top of the other. Trim off the uneven ends of the pastry, then slice into ½-inch (1 cm) rounds. They should look like smushed hearts. Place the slices on the baking sheet about 2 inches (5 cm) apart to allow for expansion. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown.
• Enjoy!

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.

HOW TO MAKE FRENCH PALMIERS

Steps:

• Preheat an oven to 400 F.

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.

PALMIERS RECIPE

Steps:

• Place the puff pastry dough on a floured surface. Sprinkle it generously with sugar and run a rolling pin on it.
• Fold over the dough into the center and repeat again until the center meets.
• Cut it into 1/4 inch cookies. Place them sideways on a baking sheet.
• Bake them at 450°F for 6 minutes and flip them over to the other side.
• Bake for 5 more minutes and enjoy!

SWEET PALMIERS RECIPE

Steps:

• Preheat the oven to 200 degrees C
• Line a baking tray with parchment paper and keep it aside.
• Take the pastry sheet from the fridge and keep it on the countertop for 5 minutes.
• Unfold the sheet and spread the sugar evenly.
• Roll up the larger sides until they meet at the centre.
• Wrap the rolled sheet in cling film and keep in the fridge for 10-15 minutes
• Use a sharp knife cut them into equal size pieces(approx 1.5 cm )
• Roll the cookies in the remaining sugar and arrange them on the baking sheet
• Slightly open them into a v shape.
• Put the tray in the oven and bake at 200 C (400 F) for 15-20 minutes and remove the tray outside and carefully flip them to the other side and bake for another 5-10 mins or until the cookies turns golden colour
• Remove the tray and allow the cookies to cool for 5 minutes and then transfer to wire rack to cool completely
• Enjoy crispy and delicious palmier cookies with a cup of tea/coffee