Matt suggested I make Palmier cookies for Palm Sunday to take into our church class this morning. I love word play and an excuse to make a cookie and I hadn’t tried making them before, so I figured I’d give it a shot! Turns out – it’s the easiest cookie to make, looks refined and tastes amazing with a cup of coffee! I’m a big fan of keeping a box or two of puff pastry in my freezer for various recipes, and now I have a new go-to cookie to make on the fly if someone is stopping by for coffee or just because!
makes about 2 1/2 dozen cookies
1 box frozen puff pastry – sheets separated and thawed
1 cup of sugar
1/2 tsp almond extract
Spread a half cup of the sugar out on a clean surface evenly and lay both sheets of puff pastry out on top of the sugar. With a rolling pin, roll the sheets a bit flatter in each direction until about an 1/8th of an inch thick. In a bowl with the remaining sugar, add the almond extract and stir with a fork until blended and the sugar resembles wet sand. Spread the almond sugar over the surface of the puff pastry sheets. From each end, start rolling up the pastry as you would a cinnamon roll. It’s like rolling up a scroll! When both sides almost meet in the middle, lay one side on top of the other, like shutting a book. Press down slightly and lay on it’s side, cutting 1/4″ slices and placing the cookies on parchment lined baking sheets.
(bad pic, but you get the visual)
It’s important to line your baking sheets with something because the sugar needs to caramelize to make these cookies what they are and you may have a hard time getting them off the sheets unless they are lined.
Bake cookies in a 450 degree oven for 6 minutes. After 6 minutes, flip one and if it’s golden on the under side, flip them all and bake for another 5-6 minutes. If they aren’t browned, yet, leave them in the oven for another 2-3 minutes. You’re aiming for a good, golden caramelization on each side and each oven bakes different, so you may need to rotate your pans during the baking process.
Let the cookies cool completely before serving. Have fun with the filling. You could add lemon zest, orange zest, jam, vanilla – whatever you want to the sugar on the inside of the cookies. Have fun with it!
These are beautiful and look delicious! Okay, but, you said, “line your baking sheets with something..” What something? Parchment paper? Wax paper? Foil?
I said right above that picture to place them on parchment lined sheets. I think it would work best for not having the sugar stick.
I see it now. I’m not sure ho we I missed that!
These were so delicious–thanks for bringing them! (And three ingredients in the recipe–what’s not to like?)