There's no good reason why you shouldn't be making these. Besides being absurdly easy, they are so very scrumptious. If you've never tasted them, think funnel cake meets caramelized sugary goodness. This is a cookie that anyone can make, with all the beauty and deliciousness you would expect from a French pastry.
You'll need 2 ingredients. Ready made puff pastry and a cup (or more) of sugar.
First thing you'll need to do is let your puff pastry thaw for about 25 minutes. Meanwhile preheat your oven to 450 degrees and prepare your work surface with approximately 1/2 cup of sugar. It sounds like a lot, (well it is, actually) but this amount is needed for maximum caramelizing in the oven. You'll need yet another 1/2 cup of sugar to cover the top of the pastry, so have that ready too.
Unfold the pastry on top of the sugared surface. You should be able to unfold the dough without it breaking at the seams.
Cover the dough with the additional 1/2 cup of sugar.
(I was home alone today, but at this point I was looking around to see if anyone was watching me use this much sugar. I have never watched me use this much sugar. It works out in the end though, trust me!)
Roll out the dough to an approximate 13"x13" square. The idea is to press as much sugar as possible into the dough on both sides of the pastry.
Now for the folding. So easy! Fold the sides in one inch at a time, then fold both sides together as if you are closing a book.
You'll cut them at 1" increments and arrange them on parchment paper, cut side up.
Bake at 450 degrees for about 6-8 minutes, or until the sugar on the bottom of the cookies start to caramelize. Turn them over and bake for another 6-8 minutes. You'll want to watch these, to make sure they don't over-brown.
Will you love these as much as I do?
I think so.
Step-by-step: French Palmiers
Tuesday, November 10, 2009 7 comments