After making my nutella palmiers, I wanted to make traditional palmiers. Then I saw a recipe from Art of Dessert where the palmiers had a different shape. Rather than the traditional swirls on each side, the palmiers were shaped a bit like maple leaves. I really liked how they looked and decided to try out the recipe.
I think I followed the recipe correctly, but perhaps I misunderstood one of the folding directions. After folding and cutting my log, some of the pieces were not right. The folds were in the wrong place so that they wouldn't puff properly. Other pieces came out just fine. The ones that didn't come out right looked a bit like fingers (my brother said it looked like the hands from the Simpsons). I ended up only photographing the ones that came out right.
Palmiers (adapted from Art of Dessert)
- 1 package of ready-made puff pastry dough
- granulated sugar
1. Let the puff pastry thaw at room temperature. Preheat oven to 425
degrees F. Line two baking sheets with parchment paper or silicone
2. Take one sheet of puff pastry and unfold it.
Generously sprinkle it with granulated sugar. Bring the left side and
right side to meet in the middle then sprinkle again with sugar. Fold
it in half horizontally, so the top and bottom meet then sprinkle again
with sugar. Finally, fold it in half vertically like a book, so that
the left side meets the right side. You should have four layers of puff
pastry on one side of the palmier log. Repeat the process with the
second sheet of puff pastry.
3. Using a sharp knife, slice the log
into 1/4-inch thick cookies. Transfer onto a baking sheet and space
them 2 inches apart. Bake about 10 minutes or until golden brown around
the edges. Let the palmiers cool on
the baking sheet before serving.