Puff Pastry Sweet Palmiers
French pastry in a palm leaf shape or a butterfly shape sometimes called palm leaves and these are crispy, sweet and caramelized little hearts biscuits with simple taste; cinnamon sugar is a must!
I just love the crunch of the sugar with the crunch of the pastry and the way the flaky, buttery layers practically melt on the tongue. Palmiers are best the day they are made but can be stored in an airtight container for several days. They will gradually lose their crispiness over time.
They are perfect as a dessert accompaniment or an anytime snack and looks beautiful for something different on a cookie plate.
Ingredients
- 1 sheet frozen puff pastry, store-bought or homemade
- 1/2 cup granulated sugar, plus more if needed
- 1 tsp. cinnamon powder
Procedure:
- Roll out the puff pastry: If using store-bought dough, lightly roll the dough just enough to even out the seams. If using homemade dough, roll the dough out to a rectangle that is 1/4 inches thick.
- Sprinkle the sugar and cinnamon powder 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.
- Fold the left and the right sides of the dough inward so they meet in the middle.
- Sprinkle the remaining sugar over the dough. Again, roll over the dough lightly to press in the sugar.
- 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.
- Heat the oven to 200 degree Celsius. Place a rack in the middle position.
- After chilling, transfer the log back to the work surface. Use a sharp knife to slice the log across into cookies roughly 1-inch wide.
- Transfer the cookies to a parchment-lined baking sheet, laying them cut-side up. Sprinkle the cookies with more sugar, if desired.
- Make sure to space the palmiers a few inches apart — they will puff quite a lot in the oven! Bake in batches if necessary.
- Bake for 18 to 20 minutes, until dark golden.
- Let the palmiers cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool completely. They will become crispier as they cool.
