These palmiers cookies are so easy to make...it's really ridiculous. I guess if you made them the right way, they wouldn't be easy..but I cheated and used the already made frozen puff pastry. These cookies are so yummy even with the frozen puff pastry dough, I bet they would be even more amazing with homemade puff pastry. One day I will be brave enough to make my own puff pastry..but today is not that day.
I used Sherry Yard's directions for Palmiers from her book The Secrets of Baking. I absolutely love this cookbook and can't wait to bake through all the recipes.
adapted from The Secrets of Baking by Sherry Yard
1 sheet of puff pastry
1/2 cup sugar
1 tsp cinnamon
1. Mix the cinnamon and sugar together.
2. On a lightly floured work surface, use a rolling pin to roll the puff pastry sheet to an 9x12 inch rectangle, 1/4 inch thick.
3. Cover the entire surface of the dough with a generous layer of sugar. With your finger, draw a vertical line through the sugar down the center of the rectangle, so that you see two 4 1/2 x 12 inch rectangles. Divide each of those sections into thirds by drawing four more vertical lines through the sugar. At the end you should have six sections.
4. To form the palmiers, fold each outside edge toward the center, until it touches the second line. Next fold the outside edges toward the middle again, so both edges meet at the centerline. Coat the exposed surface with more sugar. Using the rolling pin, press the sugar into the dough and lightly crease the folded edges. Now fold the dough in half, as if closing a book.
5. Freeze the log of dough for 30 to 60 minutes to ensure crisp, clean cuts. As this point, the dough can be frozen, wrapped airtight, for up to 1 week.
6. Preheat the oven to 35o degrees. Adjust the rack to the top of the oven. Line two baking sheets with silicone mats or parchment paper.
7. When the dough has firmed up, using a chef's knife, slice off 1/4 inch thick cookies. The cookies will be heart shaped. Sprinkle each cookie with more cinnamon sugar before placing them 1 inch apart on the prepared baking sheet. Open up the heart slightly to help ease expansion (see note).
8. Bake the cookies one sheet at a time for 10 minutes, or until they look as though they are starting to set and have colored only slightly around the edges. Quickly remove the sheet from the oven and flip each cookie with a metal offset spatula. Bake for 8 to 12 minutes more, or until golden brown. Cool completely on a rack before serving. Palmiers will keep at room temperature for up to 2 days in an airtight container. They can be frozen for 1 month.
Note:
2. On a lightly floured work surface, use a rolling pin to roll the puff pastry sheet to an 9x12 inch rectangle, 1/4 inch thick.
3. Cover the entire surface of the dough with a generous layer of sugar. With your finger, draw a vertical line through the sugar down the center of the rectangle, so that you see two 4 1/2 x 12 inch rectangles. Divide each of those sections into thirds by drawing four more vertical lines through the sugar. At the end you should have six sections.
4. To form the palmiers, fold each outside edge toward the center, until it touches the second line. Next fold the outside edges toward the middle again, so both edges meet at the centerline. Coat the exposed surface with more sugar. Using the rolling pin, press the sugar into the dough and lightly crease the folded edges. Now fold the dough in half, as if closing a book.
5. Freeze the log of dough for 30 to 60 minutes to ensure crisp, clean cuts. As this point, the dough can be frozen, wrapped airtight, for up to 1 week.
6. Preheat the oven to 35o degrees. Adjust the rack to the top of the oven. Line two baking sheets with silicone mats or parchment paper.
7. When the dough has firmed up, using a chef's knife, slice off 1/4 inch thick cookies. The cookies will be heart shaped. Sprinkle each cookie with more cinnamon sugar before placing them 1 inch apart on the prepared baking sheet. Open up the heart slightly to help ease expansion (see note).
8. Bake the cookies one sheet at a time for 10 minutes, or until they look as though they are starting to set and have colored only slightly around the edges. Quickly remove the sheet from the oven and flip each cookie with a metal offset spatula. Bake for 8 to 12 minutes more, or until golden brown. Cool completely on a rack before serving. Palmiers will keep at room temperature for up to 2 days in an airtight container. They can be frozen for 1 month.
Note:
- *When you slice these cookies, you will think they're too long and thin. Make sure you spread the halves to make a "V" so that the dough can expand as it bakes.
2 comments:
Elephant Ears! I used to love these. I think on my first trip to Italy, in high school I was introduced to these and was addicted...partly for the memory of being in Italy. They look beautiful!
what a cute name!! my friend calls them palm leaves. what's the name in italian?
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