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Bringing Home the Bakin'

bake my cake and eat it, too

I’ve wanted to make palmiers for a long time.  I’ve seen them in many french bakeries, so I always assumed that they were very complicated to make and required a great deal of technical skill.  Much to my surprise, they are one of the easiest cookies I’ve made, yet they taste so delicious and look so impressive.



1 package good quality, all-butter puff pastry (this is CRUCIAL)

3/4 cup sugar (or more)

instructions: PREHEAT OVEN TO 375 DEGREES

1.  defrost puff pastry.  pour 1/2 cup sugar onto clean work surface and put dough on top.  roll out into an 8 x 12-inch rectangle.  cover (not sprinkle) with more sugar

2.  roll the the left vertical side into the middle, then roll the right side to the middle.

3.  cover the dough in plastic wrap and refrigerate for an hour.

4.  cut the dough into 1/2-inch thick slices.  place on baking sheet covered with parchement paper or silpat.  

5.  sprinkle with more sugar. (Yes, it seems like so much sugar, but the goal is for the dough to absorb as much sugar as possible during the process, because the sugar caramelizes while baking, providing a shiny, golden glaze, as well as a buttery, caramel flavor.)

6.  bake for 10-15 minutes, or until they have expanded and the dough has puffed, and they are golden brown on the sides.  (you will think they look too white on the side facing up, but once you flip the cookies to transfer them, the golden, caramel colored side will be revealed)

7.  transfer cookies to a wire rack.  let cool and ENJOY.

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