Palmiers

Name: Palmiers
Prep time: 30 min
Cook time: 10 min
Total time: 75 min
Yield: 48 servings
Cuisine: French
Ingredients: 1 cup (200g) sugar; 1 8 ounces puff pastry, store-bought or homemade; 1 large egg white, lightly beaten

30m Prep Time
10m Cook Time
1h 15mReady In

Cuisine : French
Course : Dessert

About forty-eight 3-inch cookies Store-bought puff pastry may also be used to make these shatteringly crisp cookies. Spices or flavorings, such as cinnamon, vanilla bean seeds, or citrus zest, may be mixed into the sugar for added flavor.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(48 servings) Units:

As Written US Metric

Show sub-recipe ingredients

1 cup (200g) sugar
1 8 ounces puff pastry, store-bought or homemade (opens in new tab)
- 2 ⅓ cups (290g) all-purpose flour
- 1 ¼ teaspoons salt
- 5 tablespoons (70g) cold unsalted butter, cut into ½-inch cubes
- ¾ cup (175g) ice water
- 3 ½ sticks (14 oz or 395g) unsalted butter
- 1 cup (125g) all-purpose flour
Sub-recipe steps
1. Pulse to combine in a food processor: 2 ⅓ cups (290g) all-purpose flour; 1 ¼ teaspoons salt
2. Scatter over the flour: 5 tablespoons (70g) cold unsalted butter, cut into ½-inch cubes
3. Pulse until the mixture resembles coarse crumbs. Drizzle over: ¾ cup (175g) ice water
4. Pulse just until the dough begins to come together, 10 to 15 seconds. Scrape the dough onto a sheet of plastic wrap and form it into a 5-inch square. Wrap the dough and refrigerate for 1 hour.
5. Meanwhile, cut into ½-inch slices and freeze for 2 minutes: 3 ½ sticks (14 oz or 395g) unsalted butter
6. Place in the food processor: 1 cup (125g) all-purpose flour
7. Distribute the butter slices over the flour and pulse just until the mixture looks like fine gravel. Scrape the mixture down from the processor sides and process just until smooth. Scrape onto a sheet of plastic wrap and shape the butter into a 6-inch square. Wrap the butter block tightly and refrigerate while you roll out the dough.
8. Place the dough square on a lightly floured surface and roll into a 13 × 8-inch rectangle. Brush off the excess flour. Remove the butter block from the refrigerator and unwrap it. As shown in the top three illustrations, above, center it on one half of the dough; fold the dough over the butter, completely covering it; press the dough together to seal on the three open sides. Turn the dough a quarter turn counterclockwise.
9. Roll the dough package into a 17 × 7 ½-inch rectangle, keeping a short side facing you. Fold the bottom third of the dough up over the center of the dough. Fold the top third of the dough down over top of the first third, as though you were folding a business letter. This is called a single turn (shown on the bottom left). Rotate the dough a quarter turn counterclockwise and roll the dough once more into a 17 × 7 ½-inch rectangle. This time fold the bottom end up and the top end down to meet in the center (do not overlap), then fold the dough in half, to make 4 layers of dough, as shown on bottom center and right. This double fold is the second turn. Mark the dough with 2 finger imprints to remind yourself that you have given the dough 2 turns. Wrap the dough tightly and refrigerate for 45 minutes.
10. With the folded edge on the left, roll the dough out again to 17 × 7 ½ inches. Make another double fold, for the third turn. Mark with 3 finger imprints, wrap the dough, and refrigerate for 45 minutes.
11. Roll the dough out and make another double fold for the fourth turn. Mark the dough with 4 imprints, wrap, and refrigerate for at least 1 hour before using. Or wrap and store as directed in About Puff Pastry.
1 large egg white, lightly beaten

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1 cup (200g) sugar
1 8 ounces puff pastry, store-bought or homemade
1 large egg white, lightly beaten

Let's Cook

Step 1.

Have ready: 1 cup (200g) sugar
Step 2.

Lightly sugar a work surface and roll out into a 12 × 5 ½-inch rectangle: 8 ounces puff pastry, store-bought or homemade
Step 3.

Sprinkle about ¼ cup of the sugar over the dough and roll over it lightly with the rolling pin to imbed the sugar in the dough. With a short side facing you, fold the bottom third up over the center and the top third down over the center, like a business letter. Turn the dough so the folded edge is on the left and roll out into a 13 × 7-inch rectangle, with a short side facing you. Sprinkle about 2 tablespoons sugar over the dough and roll over it lightly with the rolling pin. Fold each long side of the dough over toward the center, leaving a ¼-inch space in the middle (as shown, above). Lightly brush the top of one folded side with: 1 large egg white, lightly beaten
Step 4.

Sprinkle the other folded side with 1 tablespoon sugar. Fold the dough lengthwise in half, so that the sugared surface meets the egg white, and press together. Place the pastry on an ungreased baking sheet. Cover and refrigerate for at least 30 minutes, or wrap airtight and freeze until ready to use.
Step 5.

Position a rack in the lower third of the oven. Preheat the oven to 425°F. Line 2 baking sheets with parchment paper or silicone liners or generously grease them.
Step 6.

If the dough is frozen, let it thaw for 5 to 10 minutes before cutting. Spread some of the remaining sugar in a shallow bowl. Transfer the dough to a cutting board and cut crosswise into ¼-inch slices. Press one cut side of each slice into the sugar and place the cookies sugar side down and at least 3 inches apart on the prepared baking sheets. If necessary, push each slice back into shape. Sprinkle more sugar over the tops.
Step 7.

Bake one sheet at a time, until the cookies begin to brown around the edges, about 5 minutes. Turn each cookie over with a spatula and bake until golden brown and caramelized all over, 2 to 5 minutes longer. Watch carefully, for the cookies can burn quickly. Transfer to a rack and let cool completely.

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Palmiers

Ingredients

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