Crispy sugar palmiers (Print Version)
# Ingredients:
→ Basics
01 -
1 puff pastry sheet thawed in the fridge overnight
02 -
50 to 100 g sugar (¼ to ½ cup)
# Instructions:
01 -
Turn your oven on to 450°F and sprinkle a thin layer of sugar across your work surface.
02 -
Unroll the puff pastry on top of the sugar. Evenly sprinkle the remaining sugar and lightly roll it into the surface to stick.
03 -
Lay the dough longways. Fold each side towards the center twice, then fold one over the other like closing a book. You’ll end up with 6 layers.
04 -
If the dough feels too soft, wrap it in parchment paper and freeze for half an hour to firm it up.
05 -
Using a sharp knife, slice the roll into pieces about ½ inch thick. You should have 16 palmier cookies.
06 -
Put them in the oven for 6 minutes. Flip them over, add a sprinkle of sugar if you want, and bake for 3–4 more minutes until golden.
# Notes:
01 -
Raw palmier slices can be kept in the freezer for up to three months.
02 -
The dough should be cool and easy to handle while you work on it.
03 -
Watch them closely at the end to keep them from burning.