Spiced Orange Palmiers
For this classic, we had morning buns on our minds and added orange zest and cinnamon to the sugar.
- Total Time:
- Yield: Makes about 2 dozen
Photography: Aaron Dyer
Source: Martha Stewart Living, December 2016
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- Finely grated zest of 1 orange
- 1 sheet all-butter puff pastry, thawed
In a small bowl, combine sugar, cinnamon, and zest. Sprinkle half of mixture on a clean work surface.
Place puff pastry on top; sprinkle with remaining mixture. Gently roll out to a 1/8-inch-thick rectangle, pressing sugar into dough. Lightly draw a line down center of rectangle. Starting from edges, fold dough halfway toward center, then fold edges again to reach center. (Folds should look like an open book.) Fold one half over other half (as if closing the book). Wrap in plastic and freeze until very firm but not frozen, about 20 minutes.
Preheat oven to 425 degrees. Cut dough crosswise into 1/2-inch-thick slices. Working in batches, arrange slices 2 inches apart on an ungreased baking sheet. Flatten each cookie with the heel of your hand to about 1/4 inch thick.
Bake cookies, one sheet at a time, until deep golden on underside, about 10 minutes. Carefully flip each cookie with a metal spatula; continue baking until crisp, about 8 minutes more. Transfer cookies on sheet to a wire rack; while cookies are still warm, loosen with spatula to prevent sticking. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 day.