Try this Palmier Cookies recipe, or contribute your own.
- Carbohydrate 59.154275047323 g
- Cholesterol 30.3687499743278 mg
- Fat 14.123787490315 g
- Fiber 0.105 g
- Protein 0.631062499898505 g
- Saturated Fat 7.93073999386637 g
- Serving Size 1 1 Serving (77g)
- Sodium 98.7899999312223 mg
- Sugar 59.049275047323 g
- Trans Fat 0.939637499322013 g
- Calories 357 calories
Step-by-step
- Unwrap the puff pastry. Using your hands or a rolling pin, flatten out the seams if your puff pastry has them, making an even rectangle. Brush melted butter evenly over the puff pastry. Sprinkle half of the sugar on the pastry, then spread it around evenly. Using a rolling pin, roll the pastry into a tall rectangle, pressing the sugar into the pastry. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar.
- Tightly roll the bottom of the pastry toward the middle, stopping at the center, then roll the top of the pastry to meet in the center as well. The rolls should be the same size. Wrap in plastic wrap and chill for about 30 minutes.
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Remove the plastic wrap and push one of the rolls directly on top of the other. Trim off the uneven ends of the pastry, then slice into 1/2 inch rounds. They should look like smushed hearts. Place the slices on the baking sheet about 2 inches apart to allow for expansion. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown.. Enjoy.
Rolling laminated dough without chilling the butter first causes the fat to melt into the layers, destroying the distinct flakiness required for French pastries. Maintaining a cold environment ensures the butter remains solid until the pastry hits the oven heat. Chill the double-rolled log for exactly 30 minutes before slicing to keep the dough firm enough for clean cuts. Using a very sharp knife prevents the layers from compressing together during slicing, which preserves the characteristic heart shape.
Baking these pastries requires an aggressive oven temperature of 425 degrees to rapidly vaporize water trapped in the dough layers. This thermal shock forces the puff pastry to rise quickly before the butter leaks out completely. Flip the rounds at the 7-minute mark to ensure even caramelization on both sides without burning the high concentration of cane sugar. Space each piece two inches apart on the parchment-lined baking sheet to accommodate lateral expansion during the initial heat phase.
Adjusting this recipe for larger crowds is straightforward because the sugar-to-pastry ratio remains constant per sheet of puff pastry. Doubling the batch simply requires working with one sheet at a time while keeping the backup dough refrigerated until ready for buttering.
