Yes, we at Framed Recipes also got into the Christmas Spirit.
Christmas tree is up, there are lights up on the house. Gifts are being ordered.
Christmas isn’t a season. It’s a feeling. – Edna Ferber
Oh it is so much fun.
Looking forward to the fun winter break in a few days.
I have been baking like a mad, mad person for the last few days. So, far I have made Chocolate Crinkle Cookies, Fruit Cake Short Bread Cookies and Vánočka (will share the recipes soon).
Today I baked some Palmiers.
They remind of the Britannia Little Hearts Cookies I used to love as a kid (I still love them).
Happy to say that I have passed on my legacy of this love to my Sonshine.
So, when Sonal (Sonal blogs at Simply Vegetarian777, do visit her space, she shares some lovely recipes ) asked me to share a recipe for a (round up) Christmas cookie, I did not have to think twice. I decided to go with Palmiers as the Christmas treat I am sharing with her.
If you are looking for a simple cookie recipe, this is the one.
Just look at how pretty and cute they turn out – read the recipe to find out how to make Palmiers.
They look so fancy, but no one needs to know how easy they are, to make. Sshhh!!! 🙂 .
I use the store bought puff pastry sheet, since it is the most convenient thing to do. If you use a whole pastry sheet, you get the really elephantine Palmiers. To make them petite, I removed one third portion of the puff pastry before thawing. That one third portion will not go waste, I promise. They will be put to good use as some egg puffs or vegetable puffs.
May be I should just bake both.You cannot have enough cookies this season.
‘Tis the season to be jolly 🙂
Yes, I have an idea, I will make some Baklava too, you don’t need a reason to bake some Baklava, do you?
So, before I get back to my baking spree, here is the recipe for the Palmiers.
Enjoy the season.
Palmiers made with store bought puff pastry sheets are super easy to make and a perfect sweet treat with coffee or hot chocolate.
30 minPrep Time
10 minCook Time
40 minTotal Time
- 1 Puff Pastry Sheet; thawed (See Recipe Notes)
- 1/4 cup granulated sugar (plus more, if required)
- 1 tablespoon brown sugar
- A dash of salt
- Puff pastry sheet usually comes in three sections. To make petite palmiers, I remove one of the three sections of the puff pastry before thawing.
- Mix granulated sugar, brown sugar and salt in a small bowl. Sprinkle a little less than half of the sugar mix on the kitchen counter.
- Place the thawed puff pastry sheet on the sugar.
- Sprinkle most of the sugar mix on the dough surface, leaving a few teaspoons to sprinkle on the layers.
- Using a rolling pin, gently flatten the pastry sheet into a rectangle about 1/4 inch thick.
- Place the rectangle with one of the smaller edges facing you.
- Fold and roll both the longer edges towards the center of the rectangle so that the rolls meet at the center, sprinkling a wee bit sugar in each layer.
- Fold the dough in half (just like you would close a book), lengthwise so that it forms a long plank.
- Refrigerate the dough plank for about 30 minutes.
- Line a baking tray with parchment paper. Place the baking rack in the middle position. Preheat the oven to 400 degree Fahrenheit ( 200 degree Celsius).
- After chilling the dough, remove dough from the refrigerator, slice the plank(crosswise) into small cookies about 3/4-1 centimeter in thickness. If the dough becomes soft due to the heat of your hand, refrigerate for another 5 minutes.
- Place the cookies on the baking tray lined with parchment paper, cut side up. Sprinkle a little sugar on top (optional). Place the cookies a few inches apart to give enough space to allow them to puff up. .
- Bake for a total of 10-12 minutes, flipping the cookies half way through to allow baking on both sides.
- Once baked, transfer to a wire rack to cool down.
1. Puff pastry sheet usually comes in three sections. To make petite palmiers, I remove one of three sections of the puff pastry before thawing. This step is optional, you can use the entire puff pastry sheet.
2. Ovens vary considerable and hence keep a constant watch on the Palmiers while baking. If you see they are burning or browning easily, reduce the oven temperature.
3. Make sure that the parchment paper you use handles the temperature mentioned.
4. These are best served on the day they are made, but can be stored in an airtight container for a couple of days.
5. If at anytime the dough becomes too soft to handle, refrigerate it for sometime.
I am planning to make some stuffed Palmiers soon. I am thinking Cinnamon Sugar, Peanut Butter and Nutella. I want to try some Savory Palmiers too; may be some pesto? What do you think?
Do let me know what you would like me to try next.