Rainbow Puff Pastry Cookies French Palmiers Recipes

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.

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!