Palmiers

This recipe is my version of Ina Garten’s recipe.  Great, simple cookie to take when you want to impress, or just want to be guaranteed something good to eat.

Servings: 20-30 cookies

Ingredients:

• 2 cups granulated sugar, divided

• ½ t. kosher salt

• 2 sheets puff pastry, defrosted

Instructions:

1.       Preheat oven to 450 degrees.

2.       Combine the sugar and salt.  Pour 1cup of the sugar mixture on a flat surface.  Unfold the sheets of puff pastry onto the sugar.  Pour another ½ cup of sugar on top of the first sheet of and spread evenly over pastry.  The goal is to evenly COVER the pastry with sugar, not to lightly sprinkle. 

3.       With a rolling pin, roll the dough until it is a 13 x 13” square and the sugar is pressed into the top and bottom.  (There will be quite a bit of sugar left over, but you want to make sure the dough is completely and evenly covered.)

4.       Fold the sides of the first square towards the center so each side goes halfway to the middle. (The sides will not meet in the middle, but will be halfway there.) Do not press down on the fold, just place it on top of the lower layer of dough.

5.       Fold the pastry again so the two folded edges meet at the middle of the dough.  (There will now be 3 layers of dough on each side.)

6.       Fold the dough again, like a book so that one side is on top of the other and you will have 6 layers of dough stacked.  Repeat with second sheet.

7.       Cut each length of dough crosswise into 3/8” slices and place each slice, cut side up, on a baking sheet lined with parchment paper.

8.       Bake the cookies for 6 minutes until caramelized and lightly brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side.  Transfer to a baking rack to cool.