Friday, December 28, 2012

Sweet Palmiers

This has got to be one of the easiest and fastest ways to make cookies ever! Last weekend was filled with varying social events, one of which was a End of the World/Birthday/House-Warming Party. Strapped for time but still wanting to make something new, I went to epicurious to see what I could find. There, they had about a dozen recipes utilizing puff pastry dough. I adapted the recipe a bit, adding a lot more sugar and making less cookies, but they were a hit. In fact, multiple party-goers (none of whom I knew previously) approached me to ask about these sweet little bites.

Sweet Palmiers
adapted from epicurious

You'll need:
2 sheets puff pastry, a little cooler than room temperature
~1 cup sugar

Line two cookie sheets with parchment paper.

On a clean counter top, sprinkle two spoonfuls of sugar.

Unfold one puff pastry sheet (they normally are folded in thirds) and place it on top of the sugar. Sprinkle more sugar on top of the puff pastry.

Use a rolling pin to roll pastry into a 10" square.

Take the left side of the pastry dough and pull it to the middle of the square. Do the same with the right side. Repeat one more time.

Fold the left side of the pastry dough over the right side.

Use a sharp butcher knife to cut the dough into 1/2" slices (making 16 cookies per puff pastry sheet).

Place each cookie into the bowl of sugar and thoroughly coat.

Place cookie cut-side-down onto the lined cookie sheet. Cookies should be about an inch apart.

Repeat with remaining puff pastry sheet.

Bake for 15-17 minutes, flipping about halfway through. Because these are baked on parchment paper, it may take longer for these cookies to bake; however, the upside is that they won't stick to your cookie sheet.

Once cookies are out of the oven, let them sit for a couple of minutes before transferring to a wire rack. Let cool completely before serving.

These cookies are best if eaten immediately -- they get a little soggy if too much time passes.

Eat up!

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