So I think we have all gained about 10 more pounds from all the baking I've been doing for school. I can for sure say though that nothing has gone to waste! This week I made Palmiers. A French puff pastry cookie. I love that they are so easy to make!
Here is the recipe:
1 cup sugar, divided
Pinch kosher salt
¼ teaspoon cinnamon
1 sheet Pepperidge Farm puff pastry, defrosted
Pinch kosher salt
¼ teaspoon cinnamon
1 sheet Pepperidge Farm puff pastry, defrosted
Preheat the oven to 450 degrees.
Combine ½ cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
Combine 1/2 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it’s about an even covering of sugar. With a rolling pin, lightly roll the dough until it’s a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
Combine ½ cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.
Combine 1/2 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it’s about an even covering of sugar. With a rolling pin, lightly roll the dough until it’s a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
They came out delicious! I think I ate about 10 of them as more kept coming out of the oven. They are so light and airy you can eat so many with your tea or coffee.
Have a good weekend!
-Kenzie x
- 2:28 PM
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