Palmiers
Palmiers with leftover dough scraps
Palmiers are incredibly easy to make. With just two ingredients and about 10 minutes of baking time, you will have cookies to rival those fancy French bakeries.
There’s even an added bonus with using my gluten free rough puff pastry: You can consolidate the dough scraps from other recipes, flatten, shape and roll for palmier perfection!
Ensure the dough you are working with is cold. When puff pastry gets warm, the butter melts and your cookies won’t have those beautiful, flaky layers.
Ingredients:
Puff pastry sheet or puff scraps/leftovers (works great too!)
1/2-3/4 cup sugar
Directions
Roll out the dough until about 1/4” thick. (The size of the rectangle will depend on if you are using a fresh recipe of dough or a collection of scraps and leftovers.) All you need is a rectangle, trimmed, and sugar! Roll the dough in the sugar to adhere it.
Fold over the dough into the center, sprinkle again with sugar, and repeat again until the center meets.
Chill the log.
Slice into 1/2” pieces and turnover the pieces in sugar
Lay out on a cookie sheet and few inches apart as they spread. Refrigerate 15-30 minutes. Preheat the oven to 400°F.
Bake for 7-8 minutes. Using a fork, turn the cookies over and bake the other side for 6-8 minutes more or until golden brown. Careful not to get burned!
Cool completely. Palmiers will keep for a few days in an airtight container.
