Classic Palmiers Cookies
The last week was pretty excellent, food-wise. I ate meat twice. My garbage-friend and I found the perfect lunch-break meeting spot equidistant from our respective places of work. I celebrated a hangover with impromtu eggs benedict at home- I did not screw up the poached eggs! And, I added the Easiest Cookie in the World to my repertoire. I am speaking of the classic, two-ingredient Palmier.
Palmiers (french for “palm trees”) are just one sheet of puff pastry rolled up with a handful of sugar into the shape of a fan, sliced thin, and then baked for a few minutes. When they come out, they’re buttery and flaky with a crisp, caramelized glaze. So simple, I think that these cookies are the epitome of french cooking/fashion/twentieth-century composers (by the way, made you a playlist): effortlessly elegant. A chic cookie. They’re a cinch to whip up on the fly, say, if you were to have unexpected guests on the way (this does not happen to me). Also good for eating curled up next to your favorite window, with your favorite tea, appreciating the chirping of what you are absolutely certain are spring birds.
These pretty little cookies are so impossibly simple that I kind of feel like a fraud even posting the recipe, but it’s below, anyhow.
- 1 sheet puff pastry (storebought
- or homemade), thawed
- 1/2 c. sugar
- Place a sheet of parchment paper on a baking sheet.
- Sprinkle half of the sugar evenly onto a large, clean work surface.
- Lay down your puff pastry. Sprinkle the remaining sugar on top.
- Use a rolling pin to lightly roll the dough to press the sugar into both sides. Trim off any uneven edges with a pizza cutter.
- Fold the left and right edges of the dough inward so they meet in the middle. Fold each side in half again so the outside folds also meet in the middle. Fold one side over the other, like closing a book.
- Place the rolled dough log onto the prepared baking sheet, and put in the fridge for 20 minutes.
- Preheat oven to 400 degrees.
- When dough is chilled, place it back onto your work surface. Using a sharp knife, slice the dough crosswise into 3/8" pieces.
- Arrange 2" apart on the baking sheet (you can bake these in batches, if needed). Bake for 10 minutes, flip the cookies, and then bake another 5-7 minutes.
- [These times apply to my oven. Since all ovens are different, keep an eye on things. These can burn quickly unattended!]