Ah, the humble palmier—a pastry so unassuming yet utterly divine. With just a hint of sugar and butter, these flaky, golden delights are like tiny hugs for your taste buds. I stumbled upon this recipe during a rainy afternoon, and, wow, it transformed my kitchen into a Parisian bakery.
Steps
- Preheat your oven to 400°F. Scatter about 1/4 cup of granulated sugar over your work surface, then roll out the puff pastry to roughly 10×12 inches. Sprinkle an additional 1/4 cup of sugar, adding spices if desired, over the pastry.
- Roll the left edge of the pastry inward toward the center, stopping halfway. Do the same with the right edge so that both rolls meet in the middle, touching gently. Press the two rolls together lightly to secure them.
- Place the rolled pastry in the refrigerator to chill for at least 30 minutes.
- Once chilled, slice the pastry log into 1/2-inch thick pieces. Dust each side of the slices with sugar, then press the edges of the rolls together to keep them from unraveling during baking.
- Arrange the slices on a baking sheet lined with parchment or a Silpat mat, leaving ample space between them as they will expand significantly. Bake no more than 12 cookies at once.
- Position the baking sheet in the center of the oven and bake for 10-15 minutes, until the sugar has caramelized and the cookies are golden brown.
- Transfer the baked cookies to a cooling rack and let them cool for 10 minutes before serving. Enjoy your freshly baked palmiers!
Ingredients
- Puff pastry (rolled out to approximately 10×12 inches)
- Granulated sugar (about 1/2 cup total, divided)
- Parchment paper or a Silpat baking mat
Nutritional Values
Calories: 546 | Total Fat: 12g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 72mg | Total Carbohydrates: 114g | Dietary Fiber: 0g | Total Sugars: 102g | Protein: 0g | Vitamin C: 0mg | Calcium: 6mg | Iron: 0mg | Potassium: 18mg
FAQ
- What are the essential ingredients needed for making palmiers?
- The basic ingredients required to make palmiers are puff pastry and granulated sugar. You can also add spices like cinnamon or nutmeg for extra flavor.
- Can palmiers be made into a savory dish?
- Yes, you can transform palmiers into a savory appetizer by replacing the sugar with grated Parmesan cheese and adding a thin layer of pesto.
- What is the recommended oven temperature for baking palmiers?
- Palmiers should be baked in a preheated oven at 400°F (approximately 204°C).
- How long should the dough be chilled before slicing into cookies?
- It’s advisable to chill the dough in the refrigerator for at least 30 minutes before slicing it into cookie shapes.
- How much space should be left between each cookie on the baking sheet?
- Palmiers expand significantly during baking, so it’s important to leave plenty of space between each cookie, baking only a dozen at a time.
Tips
- Chill the Dough: After rolling the puff pastry and sugar, make sure to chill the dough in the refrigerator for at least 30 minutes. This helps the dough firm up, making it easier to slice and ensuring the cookies hold their shape during baking.
- Leave Space on Baking Sheets: Palmiers expand significantly while baking, so it’s important to leave ample space between each cookie on the baking sheet. Consider baking only about a dozen at a time to prevent overcrowding and ensure even baking.
- Experiment with Flavors: While the classic version uses sugar, you can enhance your palmiers by adding spices like cinnamon or nutmeg. For a savory twist, swap out the sugar for grated Parmesan cheese and add a thin layer of pesto to the dough before rolling.
- Ensure Proper Caramelization: Bake the cookies until the sugar caramelizes to achieve that perfect golden brown color and rich flavor. Keep a close eye on them while baking to prevent burning, adjusting the baking time as needed.
Equipment
- Parchment paper or Silpat baking mat – These are used to line the baking sheets to prevent sticking and ensure even baking.
- Baking sheets – While many people have these at home, specific sizes or types might need to be purchased depending on existing kitchen equipment.
