French Palmier Cookies

The French pastry palmier or cœur de France (AKA palm tree or elephant ear) is not just a French pastry but can be found in German, Spanish, French, Italian, Jewish, Chinese, and Portuguese cultures. That is just the short list of countries that make this delicious treat. It is shaped as a butterfly, heart or elephant ear and many believe it had originated from France around the 20th French Palmier Cookiescentury but its popularity has grown to encompass the world. I remember as a small girl in India, having these lovely buttery treats coated in turpentine sugar.

This delicious treat is made from puff pastry-layers and layers of dough alternated with butter and finally topped with a crunchy topping of sugar. What more could you ask for? Well, you probably want the recipe to be super easy, huh? I have a recipe that requires only a handful of ingredients. Your welcome!Ingredients
2 cups granulated, demerara, or brown sugar
1/8 teaspoon kosher salt
2 teaspoons cinnamon
1 package of frozen Puff Pastry Sheets (2 sheets in each package), completely thawed or the pastry will not be as pliable

Directions
Preheat your oven to 400 degrees F.
Combine the sugar, salt and cinnamon together in a bowl.
Pour 1 cup of the sugar mixture onto your rolling surface (pastry board or clean counter top) and unfold the puff pastry sheets onto the sugar.  Pour  the remaining sugar mixture onto the pastry and evenly coat both pastry dough.
Using a rolling pin, roll the pastry evenly over the sugar surface; this will help the spiced sugar mixture adhere to the puff pastry.
Carefully flip the pastry over and repeat the rolling step on the other side, gently rolling the sugar into the surface of the dough. The pastry should be evenly coated on both sides with the sugar.
Roll the dough out to approximately a 13” by 13” square.
Fold the long sides of the puff pastry towards 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 1 half over the other half to resemble a closed book where the pastry is touching itself and you can now see 6 layers to the pastry.
Chill the dough for 20 minutes in the refrigerator so that the butter will harden, this is the trick to fluffy light cookies.
Carefully slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. You want to cleaner cut side up for presentation purposes. This should yield approximately 24 cookies per puff pastry sheet for a total of 48 cookies.
Bake the cookies for 10-12 minutes, then turn them over and bake for an additional 3-5 minutes, or until lightly caramelized on the surface. Watch very carefully because the caramelization process is very quick and the cookies will burn due to the high butter and sugar content.  The cookies are done baking when both sides feel hard to the touch, don’t worry, the cookies will harden as they cool and become crunchy.
Transfer the cookies to a cooling rack and once cooled, store the cookies in an airtight container.

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