Palmiers

Directions

The puff pastry generally comes in boxes with two rolls.  If you like, feel free to make both at once.  If you do, just double the other ingredients.

First, get a small bowl and pour in the sugar, cinnamon and salt.  Whisk until well combined.

Spread about half of the sugar mixture onto a prepared workspace (I just used wax paper on my counter).  Check the size of your sheets – mine was about 10” x 10” so I spread the mixture accordingly.

Roll out the puff pastry sheet over the sugar mixture, then pour the rest of the sugar mixture over the top.  Use your hand to spread it out so that it’s evenly distributed.

Take a rolling pin and roll it over the sheet a few times. The primary goal of rolling the sheet isn’t to necessarily make the sheet any bigger (though a little of that will of course happen – shoot to get it about 12” x 12”).  The main goal is to get the sugar mixture into the dough itself.

Now we need to fold/roll the dough.  It’s simple but it’s sort of hard to explain so definitely reference the photos.

First, from one end fold the dough twice so that your two folds end in the middle.  Next, do the same on the other side, so that the 2 folds meet in the middle.

Finally, fold these two sides together.

Cut the tube of dough into slices about a half inch thick and spread your slices onto a baking sheet lined with parchment paper.

Bake at 450 for about 8 minutes.  At the 4 minute mark, flip them over so that you get an even finish on both sides.

After 8 minutes, take the sheet out of the oven and let the Palmiers rest for a couple minutes, then transfer them to a wire rack to cool completely.

That’s it!  Makes about 16 cookies that everyone will think you absolutely slaved over.