Palmier Cookies
French palmier-style puff pastry cookies, crisp on the outside and tender within, with a rich caramel flavor.
Ingredients
Quick puff pastry (using the recipe on page 358)
1
Granulated sugar (some for coating the dough, some for sprinkling on top)
1 cup plus 3 tbsp, used in multiple additions
Egg (beaten with 1 tsp water to make egg wash)
1
Instructions
1
Knead and fold the dough
Cut the puff pastry in half. Wrap one portion in plastic wrap and return it to the refrigerator. Sprinkle 1/2 cup of sugar on the work surface. Coat both sides of the pastry rectangle with sugar. Using a flour-dusted rolling pin, roll the dough into a 12x13 inch rectangle, flipping frequently so both sides absorb the sugar. Fold each long edge toward the center by two-thirds. Then fold each side inward again so the folds meet in the center. Fold once more from the center, creating 6 layers. Cut the folded dough crosswise into two 6.5-inch long strips. Wrap each strip in plastic wrap, place on a baking sheet, and refrigerate for at least 1 hour until firm (can be refrigerated for up to 2 days). Repeat with the remaining dough.
2
Preheat the oven
Place the rack in the center of the oven and preheat to 375°F (190°C).
3
Slice and brush with egg wash
Unwrap one strip of dough, trimming the ends straight if necessary. Using a large sharp knife, cut into 1/2-inch thick slices, slicing only enough to fill one baking sheet at a time. Arrange on an ungreased baking sheet, spacing them 2.5 inches apart. Rewrap and refrigerate the remaining dough. Using a pastry brush, brush egg wash over the top of each cookie. Generously sprinkle with sugar.
4
Baking
Bake for 12 minutes, until the bottoms just begin to brown. Remove the baking sheet from the oven and flip each palmier. Bake for another 8 to 12 minutes until golden. Transfer the cookies to a cooling rack to cool completely. Repeat the slicing and sugaring process with the remaining dough.
