, palmiers go by many names: elephant ears, French hearts, or palm leaves, to name a few. These delicate cookies may look fancy, but they’re a cinch to make at home, thanks to a few shortcuts.
, palmiers go by many names: elephant ears, French hearts, or palm leaves, to name a few. These delicate cookies may look fancy, but they’re a cinch to make at home, thanks to a few shortcuts. You’ll need just two ingredients: frozen puff pastry and granulated sugar.
with granulated sugar. Folding the dough over itself builds sweet, flaky layers, but the real magic of this palmiers recipe rests in the shaping of the dough. Folding the dough into what amounts to two spirals that meet in the middle gives these cookies their distinctive shape that, when baked, much resembles a heart. They’d be perfect for, but you don’t need an occasion to bake palmiers. As long as you’ve thought ahead to thaw the puff pastry, these buttery, crisp cookies can be ready in under 30 minutes; make them whenever you need dessert, fast. Dipping the unbaked cookies in sugar helps them caramelize on the baking sheet, and flipping them halfway through cooking allows both sides to crisp beautifully. Feel free to customize this recipe:or cardamom to make spiced palmiers, or rub the sugar with lemon zest for a citrusy touch. Enjoy these palmier cookies with a cup of tea or on their own for a sweet post-dinner bite.Place rack in middle of oven; preheat oven to 400°. Line 2 large rimmed baking sheets with parchment paper. SprinkleFold pastry from two opposite sides so that they the edges meet in the center. Repeat so that the folded edges meet in the center, on top of the first fold. Fold half the pastry over the other half. Cut pastry crosswise into ¼”-thick slices. Dip cut sides of each piece in more and arrange, cut side down, on prepared baking sheet. Repeat with remainingBake palmiers in batches until golden on bottom, about 12 minutes. Turn over and bake until golden on second side, 5 to 7 minutes more; transfer to a wire rack to cool completely.This recipe for palmiers was first printed in the August 2004 issue of ‘Gourmet.’ Head this way for more ofWe love these! I increased the sugar, added raspberry jam on the sheets before rolling them up. And slice them to about a inch. This recipe is a 10+!Tried this recipe with Trader Joe puff pastry crust and it was fantastic, but TJs ran out of puff pastry for our second batch and we tried Pepperidge Farms and it was awful, so watch which puff pastry you use.want to make it better? spread a little tahini under the sugar, and maybe use one of the light brown sugars out there - make sure you don't undercook. with just sugar this is a bit boring.This was really an easy cookie recipe and so simple. My kids loved them and I made a few variations to them. One batch I added vanilla cinnamon sugar, and the next I added cinnamon and toasted pecans. I tried to bake them without turning them over, but they were better once I turned them over.I will add A LOT more sugar to this recipe next time. They should be sweeter and a little gooier! Great technique to learn though and a good do ahead.I'm not much of a baker which is exactly why I loved this recipe. It's really easy and really good. I add cinnamon and sugar between layers. Yum.I had some leftover puff pastry, so I decided to try this recipe. Great results! I also rolled both sides to the center instead of folding, and I didn't roll out the pastry at all. After slicing, I made sure they were coated well with sugar, and sprinkled some more onto them before I put them into the oven. That way, there was plenty of sugar for them to caramelize in, and I did not need to flip them. I also let the baking sheet preheat in the oven, and arranged the palmiers on a large piece of foil, so that really saved on the cleaning time.This was a wonderful and simple pastry to make and everyone loved it. I did a variation, adding finely chopped almonds, cinnamon, and nutmeg, which gave it a great kick. I recomend this to anyone whose looking for a simple way to sweeten any day.I was looking for a simple recipe for a cookie exchange that my non-baking cousin could do, and this is definitely it. It doesn't get any easier than this and they taste GREAT! They do burn easily, so I'll need to play with the cooking times like everyone else to get it right. I might even try to add some mini chocolate chips.Too easy! The only con to being small is that I tend to eat too many. With my darker teflon-coated cookie sheets, I reduced the initial baking time to 8 minutes.The idea is good, but I thought the cookies were too small and they burned very easily. I think I will have to play around with it till I get it right. any suggestions would be great.I always keep puff pastry handy now so I can make fresh palmiers on a moments notice. These are also great when sprinkled with cinnamon prior to baking. However, one word of caution: be sure not to overwork the pastry or your cookies won't come out big and puffy.I use Turbinado sugar rather than granulated and I roll each end to the center rather than folding the pastry. Chilling is helpful. Plus I only bake on one side. Everyone loves these.This was good. I had a little trouble keeping the "ears" together. Perhaps refrigeration before cooking or using light egg wash would have helped?These salt cod fritters from chef Eric Ripert are golden brown and delightfully crispy. Serve them as soon as you can after frying.Akin to potato gratin, in this French dish, the potatoes are par-cooked in cream, then layered with nutty Gruyère cheese.The Fanciulli cocktail is a variation on the Perfect Manhattan—bourbon or rye, and a split of sweet and dry vermouth—that replaces the dry vermouth with Fernet-Branca.Chef Thomas Keller’s food is known for fine dining finesse, but his recipe for simple roast chicken is about as easy as it gets.
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