Sweet Palmiers Recipes

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.

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.

PALMIERS

Steps:

• Preheat oven to 425°. Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14x10-in. rectangle. Sprinkle with 1/2 cup sugar to within 1/2 in. of edges. Lightly press into pastry., With a knife, very lightly score a line crosswise across the middle of the pastry. Starting at a short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/8-in. slices., Place cut side up 2 in. apart on parchment-lined baking sheets; sprinkle lightly with 1 tablespoon sugar. Bake for 8 minutes. Turn pastries over and sprinkle with remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely. Store in airtight containers.

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

SWEET CINNAMON PALMIERS

Steps:

• Preheat the Oven to 200 C Fan Forced or Multi Bake as you will need two oven trays
• Prepare 2 oven trays with baking paper (I like to add cooking spray to the tray first so the paper sticks)
• Thaw the puff pastry sheets until they are able to be rolled but still cold and not too soft.
• Melt the butter for 30 seconds (covered) in the microwave and set aside.
• Combine the 1/3 of a cup of sugar and the cinnamon, set aside.
• On one side of the pasty sheet, sprinkle over the plain white sugar and using your hands spread evenly.
• Using a rolling pin firmly roll the sugar into the pastry in one direction. Turn the pastry over
• Brush the butter over the entire sheet of pastry
• Generously sprinkle over the cinnamon sugar mix to ensure an even coating over the butter, you can spread lightly with your hands if needed.
• Carefully fold one edge over just a little, then from this edge tightly roll the pastry up evenly until you get to the middle of the pastry
• Then from the other end repeat, a small fold on the edge then roll up that side until you meet the other roll in the middle.
• Make sure the rolls are the same size, you can adjust this slightly once rolled up
• Trim the two ends to make a clean straight edge.
• Place this roll in a piece of plastic wrap and firmly roll it in the wrap and chill for 30 minutes
• Repeat with all 3 pastry sheets.
• Once the pastry has chilled use a sharp knife and slice pieces 1.5cm thick and place side up on the prepared trays
• Place 3-4cm apart to allow the Palmiers to puff and spread a little.
• Check after 10 minutes and cook for a few minutes more at a time until lightly golden brown but cooked through, careful to ensure the sugar doesn't burn.
• Remove from the oven and allow to cool for 5 minutes on the tray then serve warm or place on a wire rack to cool completely
• Store in an airtight container when not in use
• Enjoy!

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.