Palmiers Cookies Recipe
Super cute palmiers cookies made from puff pastry and sugar are one of French kids favorite treats. These cookies are just perfect : golden, crunchy, flaky and buttery ! Great pairing for ice cream, tea or coffee. Nobody can resist them!
If they look amazing, they are super easy to make in your own kitchen. Anyone can make it. I teach 3-5 years old mini chefs to make these during my cooking classes.
PALMIERS COOKIES 
about 20 cookies
INGREDIENTS
- 1 sheet frozen puff pastry ( I used Dufour frozen dough, recommended by Martha Stewart years ago)
- 1/4 cup granulated sugar, plus more if needed ( any granulated sugar brown, turbinado,….)
- 1 egg mixed with little water ( egg wash)
- flour – optional
Tools: Rolling pin or a glass bottle, parchment paper, oven, sharp knife, aluminium foil or plastic wrap, pastry brush, baking pan
INSTRUCTIONS
- Frozen puff pastry dough should be placed in the fridge to thaw overnight. If you forgot to do that, place it on the counter to thaw ( 20-30 minutes).
- Preheat oven to 400 F- 425 F. Place a rack in middle position.
- Lined a baking tray with parchment paper. Set aside.
- Lightly roll the dough with a rolling pin or a glass bottle. If possible roll out to a rectangle that is 1/8 to 1/4 inches thick.
- Sprinkle most of the sugar in an even layer over the surface of the dough. Roll over it lightly with a rolling pin to press the sugar into the dough (optional)
- The fun part ! Fold or roll the left and the right sides of the dough inward so they meet in the middle. On the last roll, with a pastry brush, brush egg wash and fold the left side over the right side, like closing a book ( the egg wash will held each side to stick together) and transfer to a baking tray.
- Sprinkle the remaining sugar over the dough. Cover with plastic or aluminum foil and chill for 30 minutes.
- Refrigerate 30 minutes and transfer the log to a baking sheet. Cover with plastic wrap and chill for 30 minutes to give the dough time to firm up. This will make them easier to cut and also help them puff better in the oven.
- After chilling, transfer the dough (log) back to a cutting board. With a sharp knife slice the log across into cookies roughly 1-inch wide.
- Place the cookies on the parchment-lined baking sheet, laying them cut-side up ( they need to be flat on the tray). Sprinkle the cookies with more sugar, if desired.
- Leave some spaces between the cookies
- Bake for 18 to 20 minutes, until dark golden. Check your cookies, flip over the cookies to have a nice golden color on both sides.
- Let the palmiers cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool completely. Palmiers ( and everything made with puff pastry) are best the day they are made, so this is ok to eat everything at once!
Notes: You can use chocolate chips, jam, dried fruits or nuts instead of plain sugar.
Palmiers can be savory : skip the sugar, use shredded ham or turkey, cheese, herbs and it will be an awesome appetizer or finger food for you next picnic.
