Day 2: Palmier Cookies

Tonight a dear friend and I are going to see Les Miserables.  In honor of the French classic I felt as though I needed to make a french pastry to sneak into the theater for an authentic and appropriate snack.  I have wanted to try to make these cookies for a couple years now but have never even looked at the recipe because the treats look difficult to make.  Anything in the delicate pastry world is usually pretty challenging.  However, when I found this recipe and saw hat it only had 3 ingredients I decided to give it a go.

When I went to Ecuador in October of 2010, there were panaderias (bakeries) on every street corner.  Naturally, I wanted to stop in like every one, but we didn’t have time for that, unfortunately.  However, we did get to stop in a small one in a little neighborhood while we were walking around inviting people to a local church service.  And that is where we me for the first time, that little, flaky, golden, caramely gem: the palmier.  It was delicious and I am quite sure that my palmier will be nothing close to the nom-level of the one I had in Ecuador, but I shall try to make it the best I can.

DSC_0340

The recipe I’m using is from www.jessicagavin.com.  Since I can’t put up step-by-step pictures you can refer to her site, she did a great job of that.  I’m rewording the directions to try to make up for my lack of visuals.

French Palmiers:

1 1/2 cups white sugar

2 1/2 tsps cinnamon

1 package of puff pastry sheets (you find these in the frozen foods near the pre-made pie shells)

A few things before we begin:

1. Thaw the puff pastry dough according to the package.

2. You’ll want to use wax paper when rolling out the dough if you have that around.   If you don’t have any just wipe down the counters real good and be prepared to clean more.

Ok, we can start now.

1. First, you’ll need to preheat your oven to 400 degrees.  You won’t need it for a while but you always want your oven waiting on you not the other way around.  Then, in a medium size bowl, stir the sugar and cinnamon together and set it aside.

2.  Time to tackle the dough.  Unfold one pastry sheet and you’ll notice the 2 folds that make the dough appear to be sectioned in thirds.  You want to use your rolling pin and make the dough one even layer.  You don’t have to roll it super thin, just enough to make it even.

3.  Then, sprinkle 1/4 cup of the sugar mixture evenly on the dough and use the rolling pin to roll over the dough again.  This is going to help press the cinnamon sugar to the dough to make it stick because you are going to flip the dough over and do the same thing on the other side… Go ahead, do the same thing to the other side.  Then, repeat the above steps with the other pastry dough.

Whoop, whoop!  Look at you making your little pastry.

4.  Now, in order to get the palmier shape you have to do some folding and cutting.  Check out my demonstration video for a quick tutorial on how to fold these babies.

5.  Once you have folded the pastry dough, put the dough on a baking sheet and let it set up in the fridge for 15 minutes.  Then, take it out of the fridge and slice the pastry into 1/4 inch cookies.  Carefully, turn the cookies in the extra cinnamon sugar mixture you have and place them cut-side up on an ungreased cookie sheet lined with parchment paper.  You want to make the cookies look like they have little bunny ears by separating the two top folds.  When you’ve done that to all the cookies on one baking sheet put those in the oven for 10-12 minutes.  Then, when those minutes have passed, take the cookies out, flip them over, and put them back in the oven to bake for another 3-4 minutes.

6.  When the cookies are done, remove them from the baking sheet and put them on a cooling rack to cool.  Store the cookies in an airtight container.

I hope you enjoy, my friends.  Happy baking!

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