PALMIERS (FRENCH PUFF PASTRY COOKIES)
Light, buttery, cripsy, sweet french cookie. Takes a little effort the first time through but it's rather fast when you get the hang of it and it looks like you spent forever on them. I saw Palmiers (palm-yay) in a local Costco and I was curious because they looked so good. So I went hunting up a recipe and I was shocked it was not on the Zaar. I ate half of them before they cooled, my mom ate one then left because she said she'd finish the rest if she stayed. The yield is according to the package size I bought, it can vary. So can the cooking time. I dare you to try this cookie out!
Provided by Narshmellow
Categories Dessert
Time 32m
Yield 50 cookies
Number Of Ingredients 4
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.
FRENCH PALMIER COOKIES
Palmiers are a type of French pastry in a butterfly or elephant ear shape. Our version uses a homemade rough puff pastry. They're easy to make, and you can create your own savory or sweet flavors!
Provided by Bill
Categories Dessert and Sweet Stuff
Time 45m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 182 kcal, Carbohydrate 21 g, Protein 2 g, Fat 11 g, SaturatedFat 3 g, Sodium 95 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
HOW TO MAKE FRENCH PALMIERS
Just thinking of palmiers, these sweet, flaky French cookies usually come to mind. These Palmiers cookies are all of that and more - serve with tea or coffee.
Provided by Rebecca Franklin
Categories Dessert
Time 30m
Yield 30 cookies
Number Of Ingredients 4
Steps:
- Preheat an oven to 400 F.
Nutrition Facts : Calories 64 kcal, Carbohydrate 6 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 22 mg, Fat 4 g, ServingSize 30 cookies, UnsaturatedFat 3 g
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.
PALMIER COOKIES EASY DESSERT RECIPE BY TASTY
French palmier cookies look like they'd involve a million steps, but did you know you can make them with just three ingredients? It really is as easy and simple as rolling out some store-bought puff pastry, sprinkling sugar and butter, and rolling it into that classic heart shape. As the cookies bake, the sugar caramelizes and makes them golden, making it a fancy-looking but non-fussy dessert that'll impress all your friends!
Provided by Alvin Zhou
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
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!
Nutrition Facts : Calories 578 calories, Carbohydrate 63 grams, Fat 35 grams, Fiber 0 grams, Protein 4 grams, Sugar 35 grams
More about "french palmier cookies recipes"
FRENCH PALMIER COOKIE RECIPE - JESSICA GAVIN
From jessicagavin.com
4.5/5 (28)Total Time 30 minsCategory DessertCalories 57 per serving
- Unfold 1 defrosted pastry sheet on a piece of parchment paper (the puff pastry should be refrigerator temperature, and completely defrosted). With a rolling pin, roll out the puff pastry sheet in both directions to create a slightly flatter and even surface.
- Evenly cover the surface of the puff pastry with ¼ cup of the cinnamon-sugar mixture. Using the rolling pin, roll over the sugar surface; this helps the mixture adhere to the puff pastry.
EASY FRENCH PALMIER COOKIES - LOVEFOODIES
From lovefoodies.com
Reviews 5Calories 75 per servingCategory Cookies & Sweet Treats
- Unroll the pastry and flatten it on the plastic wrapper. Sprinkle sugar (and cinnamon if using) evenly all over the pastry and take a rolling pin and LIGHTLY roll over the sugar so as to press it gently in to the pastry. Be careful not to roll hard so you keep the shape of the pastry.
- Take one side and tightly roll the pastry toward the middle. Stop when you get to the middle. Then take the other side of the pastry and roll toward the middle. Wrap the pastry in the plastic sheet you were using underneath and pop in the fridge for 20 minutes to firm up. Repeat with the other sheet of pastry.
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