Easy Palmier Cookies
Sweet, flaky, and buttery cookies that only require two ingredients to make!
Servings 16 palmiers
Ingredients
- 1 sheet Puff Pastry (thawed)
- 1/3 cup Demerara or Raw Sugar
Instructions
- Using a rolling pin, roll the thawed puff pastry sheet into a rectangle about 1/8th inch think. Position the pastry sheet so that the longer sides are on the left and right and the shorter sides are on the top and bottom.
- Evenly sprinkle about 1/4 cup of the sugar onto the puff pastry. There should be enough sugar to coat the surface of it. Use the rolling pin to gently roll over the sugar to press it into the pastry.
- Fold in the left and right sides of the pasty sheet so that the edges evenly meet in the center. Sprinkle the remaining sugar on top of the pastry and use the same process with the rolling pin to press the sugar into the pastry.
- Then fold the left side over the right, so that it closes like a book. You can gently press any sugar granules that have fallen off in the process onto the pastry.
- Wrap the pastry in plastic wrap and refrigerate it for 30 minutes.
- Preheat your oven to 400˚F and line your sheet trays with parchment or wax paper.
- After the puff pastry has chilled, unwrap the plastic wrap and begin slicing the pastry into 1/3 inch thick slices.
- Place the sliced cookies onto the sheet tray, spacing them 2 inches apart from each other. Place the sheet trays into the oven and bake the palmiers for about 16 minutes. If you have darker sheet trays, be sure to keep an eye on the palmiers as the sugar can burn faster.
- After the palmiers have puffed and turned golden brown, remove them from the oven, and allow them to cool for a few minutes before transferring them to a cooling rack. Enjoy!
Notes
*If you notice your puff pastry starting to stick to the surface it is laying on, dust it with some all purpose flour. However, be sure to brush off the excess flour in the steps where sugar is added and when you have completed the folding process.