Ok, by now we know I’m not the most…confident baker. So when I do occasionally crave a sweet baked good I like the recipe to be as simple as possible. Nothing could be easier—and yet look so fancy and laborious—as the palmier. Palmiers are French puff pastry cookie sometimes called palm trees or elephant ears. The trick to their simplicity is using frozen puff pastry. I know I know, it’s kind of cheating, except I did bake it, so technically it still counts. If you are feeling fancy and full-of-yourself you can always make puff pastry from scratch—not all of us are blessed with that talent. Not that I’m bitter or anything.
Once you have the pastry part settled the rest is just sugar and folding. You can always spice it up a bit like I did. I used a granulated sugar, garam masala, and a decent sprinkling of my Sweet is The Spice: Sweet and Salt Surrender blend. The combination of maple sugar and salt along with cinnamon delivered the sweet and salty kick that I tend to prefer in my desserts.
These light and crispy cookies are great with coffee in the morning or just to snack on aimlessly during the day, like I might have. Simon and I saw to it these didn’t last through the night! Make them, devours them, impress your friends! You can make these in under 30 minutes! What more do you need me to tell you?!
- 1 sheet frozen puff pastry
- 2/3 cup granulated sugar (or a blend of white and brown)
- ¼ tsp. garam masala or cinnamon
- 1 Tbsp. Sweet is the Spice: Sweet & Salty Surrender
- Make the Palmiers
- Defrost the puff pastry in the refrigerator for about 15 minutes. It doesn’t need to be completely thawed, just pliable enough to work with.
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- Combine sugar and garam masala, and sprinkle half of the mixture on a large cutting bard or work surface.
- Lay out the puff pastry on the sugar mixture.
- Sprinkle Sweet and Salty Surrender on the top of the puff pastry and press gently into the dough.
- Top with the remaining sugar, spreading it over the surface, and use a rolling pin to gently roll out the puff pastry to about a 13-inch square. You will most likely have sugar left over. Save it for toast or oatmeal.
- Fold in each side of the puff pastry about 2 inches.
- Then fold each side in again.
- Finally fold the two halves together, resulting in six total layers.
- With a sharp knife, cut pastry into ½ inch pieces arranging them cut side up on the baking sheet.
- Bake for about 5 minutes, flip, and bake for another five, or until cookies are golden and sugar is caramelized.
- Carefully transfer to a baking rack to cool, hot sugar hurts, friends.