These addictive Palmier Cookies are yet another recipe in my puff pastry series. They couldn’t be easier to make – easy enough for any measure of cook.
Palmier Cookies are referred to as palm leaves, shoe-soles, jalebi, glasses, ears or elephant ears. It’s a known French pastry in the shape of a palm leaf, butterfly, or heart. Whatever you call them, or in whatever shape you make them, the crunchy caramelized texture is truly addictive.
- 1 cup granulated sugar
- ⅛ teaspoon Kosher salt
- 1 teaspoon cinnamon
- 1 sheet puff pastry defrosted
Defrost the puff pastry as directed. Preheat the oven to 425° F.
In a bowl, combine the sugar, cinnamon, and salt. Take half the sugar mixture and spread it on a clean flat surface. Unfold the sheet of puff pastry on top of the sugar. Generously spread a good portion of the sugar mixture on top, spreading it as evenly over the puff pastry as possible.
With a rolling pin, firmly roll the dough until it’s approximately 15 by 18-inches in size, and the sugar is embedded in the puff pastry on both sides. Fold the long sides of the rectangle towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly in the middle of the dough. Then fold one side on top of the other as if you’re closing a book. You should have 6 layers. Press the layers lightly, move the roll to a sheet pan and chill in the refrigerator for 30 minutes.
Trim the ends of the roll, slice the roll into 1/3-inch slices and place the slices, cut side up, on a parchment-lined baking sheet. Sprinkle the tops of each cookie with the remaining sugar mixture. Chill in the refrigerator for 20 minutes.
Bake the cookies for 6 to 7 minutes until the bottoms of the cookies start to brown and caramelize, turn them with a spatula, sprinkle a bit of sugar on top of each cookie and bake for an additional 4 to 6 minutes, until the tops are golden brown and caramelized. Transfer the Palmiers to a cooling rack.
Notes: Rolling the dough in the sugar mixture is not about a light sprinkle of the sugar mixture, it’s about an even coat of the sugar on both sides, so be generous. This is what gives the Palmier Cookies that wonderful caramelized crunch. If you prefer larger cookies, roll the dough to about a 13 by 13-inch square. From there follow the same instructions. It will make around 12 to 14 cookies.
These Palmier Cookies are so addictive. The fact that they are so easy to make means I’m in trouble, resisting them is futile… :-). Hum, maybe I should package them up and give them away. I know they’ll make awesome gifts. Would you like a package?
Time to eat…
P.S. Take a moment to check out and purchase some of the tools I used for this “Palmier Cookies” below. 🙂