Tuesday, October 6, 2009
I was rummaging through my freezer yesterday when I found a package of ready-made puff pastry, lost and forgotten in the back behind some frozen peas and carrots. Hmmmm... What to do? I was a little sleep deprived and in desperate need of a sugar fix, but I wanted something quick and easy to make. I ended up making these gorgeous little palmiers (also called palm leaves) which I happily nibbled while sipping my cup of coffee.
Don't be fooled. These cookies make look fancy schmancy, but they're actually pretty simple to make. By just making a couple of folds and turns to the puff pastry, you will create a beautiful fanning effect in these sweet and buttery pastries.
Adapted from The Advanced Professional Pastry Chef
Yields about a dozen cookies
Allergy note: contains wheat and dairy ingredients
1 package of ready-made puff pastry dough (found in the frozen food section in most supermarkets)
Let the puff pastry thaw at room temperature. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper or silicone baking mat.
Take one sheet of puff pastry and unfold it. Generously sprinkle it with granulated sugar. Bring the left side and right side to meet in the middle then sprinkle again with sugar. Fold it in half horizontally, so the top and bottom meet then sprinkle again with sugar. Finally, fold it in half vertically like a book, so that the left side meets the right side. You should have four layers of puff pastry on one side of the palmier log. Repeat the process with the second sheet of puff pastry.
Using a sharp knife, slice the log into 1/4-inch thick cookies. Transfer onto a baking sheet and space them 2 inches apart. Bake for 5 minutes or until golden brown around the edges. Remove from the oven and carefully flip the cookies. Return to the oven and bake for another 5 minutes. Let the palmiers cool on the baking sheet before serving.