Palmier cookies

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These cookies are like crack. I’ve never been a fan of Palmiers until I made these. They’re French. It’s pronounced “pah-me-ays.” One of the wounded warriors I send baked goods to loves cinnamon. I thought these cookies would be a great treat. I’m really surprised at how easy it is to make these! I gave him a jar full of them and he ate all but two. They’re seriously addicting. I found a recipe on Food Network. It’s Ina Garten’s recipe but I did adjust the amount of sugar. I just can’t see myself putting two cups of sugar on these. That would be way too sweet.

Palmiers (Ina Garten’s recipe – adjusted) yields approx 36 cookies

Ingredients:
2 sheets puff pastry (I used Pepperidge Farm) defrosted but cold
Approximately 1 cup of white sugar (maybe more if you like these sweet)
1 tbsp ground cinnamon (optional)
A pinch of salt

Directions:
Preheat oven to 450 degrees.
Mix salt with sugar in a small bowl.
Take half of sugar mixture (approximately ½ cup) and place that into another bowl. Mix with cinnamon and set aside.
Lay a piece of parchment paper on the counter and sprinkle ¼ cup of sugar mixture evenly.
Place one sheet of puff pastry on top of the even sugar.
Sprinkle ¼ cup of sugar/cinnamon mixture on top of puff pastry evenly.
Use a rolling pin and press sugar into puff pastry dough. Carefully rolling out dough so that it’s approximately 13×13 inches.
Take the bottom of the dough and fold it to the center hamburger style. Take the top of the dough and fold it to the center.
Fold the top over the bottom so you have four layers with the cinnamon/sugar mixture in the middle.
Use a sharp knife and cut ¼ inch pieces.
Place each piece cut side down on a baking sheet lined with a mat or parchment paper.
Repeat the above steps with the second piece of puff pastry dough.
Bake at 450 for 6-8 minutes to caramelize the bottom of the cookie. You’re looking for a golden brown color.
After 6-8 minutes, flip them over and bake for another 6-8 minutes to caramelize the reverse side. When cookie is golden brown on both sides, let cool for 5 minutes and enjoy!
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These cookies are best when they are made and eaten on the same day. However, they are great the next day too! I ate a ton of these. They’re so delicious and super easy to make. You could make them without the cinnamon. I find that the cinnamon gives them a great flavor mixed with the caramelized sugar. It’s kind of like eating a crispy churro. I hope you try this recipe. They make great gifts and are very portable. I’m planning on making a few batches to send to the marines that are redeployed to Iraq. xoxo, J.

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