This attempt marks the first time I have ever made Palmiers and the first time I’ve ever eaten one. I am now a big fan on both counts. These are fun (and easy) cookies to make if you have some puff pastry on hand. And as for eating them – well, they’re just so satisfying in every way.
This is also the first recipe I have attempted using the MSBH’s puff pastry and it beats store-bought puff pastry in every way. These cookies are crisp, fresh, light, and they melt in your mouth with a perfect balance of rich buttery flavor that follows the initial sweet, sugary crunch.
The puff pastry portion is thawed and placed on a sugar-dusted piece of parchment paper. More sugar is liberally dusted on top.
The puff pastry is rolled out into a large, thin sheet. This is pretty quick and easy; the puff pastry cooperates like a champ.
The edges are trimmed straight.
The surface of the pastry is again sprinkled with sugar and the ends are rolled “tightly” to form the shape of the palmier, which is named after a palm tree (palmiers is the French word for palm tree). I found rolling the ends tightly was difficult. Perhaps if I had rolled my dough thinner it would have been easier.
Once the two rolled ends meet in the middle the shaped pastry is frozen prior to slicing into individual cookies.
The slicing is easy; again, the dough cooperates well.
The cookies are placed on a baking sheet and smashed down flat by hand. I actually smashed some and left some un-smashed and they both baked up identically. Your mileage may vary.
The baking takes some attention, as you have to lower the temperature per the recipe’s instruction mid-bake. You also have to flip the cookies at one point. All of this carries out without a hitch.
All my palmiers unfolded to some degree during baking. The photo in the MSBH shows very tight, perfect curls post-bake but none of mine maintained their pre-formed shape. I found both frozen and slightly-thawed cookies unfurl similarly during baking. Again, the puff pastry probably should have been rolled out thinner.
Even though I ended up with cookies that look more like pretzels than palm trees, I could not be happier with them. I still think they look attractive and interesting and they taste so good. All those layers of pastry and butter and sugar come together beautifully. The ingredients are so simple but the end result is so sophisticated.
This recipe makes a lot of individual cookies. I chose to freeze most of them. I can take out a few at a time to bake rather than all at once. These cookies taste so good, they’re quite addictive. Better to pace yourself.
I layered the unbaked palmiers in a freezer-safe container and then put that in a freezer-safe Ziplock bag to avoid frost burn. They taste just as good as the freshly baked ones.