French Palmiers

• Vegetarian

• Baking & Spices

  • 1 1/2 cups Granulated sugar
  • 1/4 tsp Kosher salt

• Bread & Baked Goods

  • 8 oz All-butter frozen puff pastry, frozen

Found on thehungrytravelerblog.com

Ingredients

• 8 ounces frozen all-butter frozen puff pastry, thawed (one sheet of pastry from most brands)
• 1 1/2 cups (300 grams) granulated sugar (This is an approximate guideline)
• 1/4 teaspoon kosher salt

Directions

• Whisk together the sugar and salt.
• Spread about 1/2 cup of the sugar on your work surface and place the unfolded sheet of puff pastry on top. Evenly spread another 1/4 cup of sugar on top of the puff pastry.
• Using a rolling pin, start rolling the dough into a 13 inch square. If the dough starts to stick, add more sugar to keep it moveable. You should be using the rolling pin to press the sugar into the dough and make it adhere.
• Once the dough is the desired size, sprinkle it with another 1/4 cup of the sugar and gently roll the rolling pin on top to lightly press the sugar into the dough.
• Make a small indent at the 6.5-inch or midpoint mark with your finger or the back of a paring knife. Now fold the left and right vertical sides of the dough into the center so they meet at the mark in the middle. Sprinkle another 1/4 cup of the sugar on top and light roll with the rolling pin to adhere. Now repeat the same folding process and fold the two vertical sides inwards so they meet in the center. Sprinkle with 1/4 cup sugar and lightly roll with the rolling pin to adhere. Finally, fold the left side over on the right side, as if closing a book. Place the dough into the freezer to chill for 30 minutes.
• Preheat the oven to 425 degrees and line two baking sheets with parchment paper.
• Remove the chilled dough from the refrigerator and cut the dough crosswise into 1/2 inch slices. Place each piece on the baking sheet cut side up and sprinkle the top of each cookie with a pinch of sugar. Leave at least 2 inches of space between each cookie.
• Bake the cookies for about 8-10 minutes and then use a spatula to flip each cookie over. Rotate the pans. Turn the oven down to 325 and continue baking for 5-10 more minutes or until the cookies are a deep golden amber color. Let cool completely on the pan.