Gingersnap Palmiers

Palmiers, sometimes called palm leaves, are made with puff pastry folded several times, then sliced, to create a distinctive heart-shaped coil design. Ginger syrup and spiced sugar make these crisp French cookies festive and fragrant.

  • Yield: Makes about 3 1/2 dozen
Gingersnap Palmiers

Source: Martha Stewart Living, December 2006

Ingredients

  • 1/2 cup packed light-brown sugar
  • 1/4 cup dark unsulfured molasses
  • 2 teaspoons finely grated fresh ginger
  • 2/3 cup granulated sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly ground pepper
  • 14 ounces good-quality thawed frozen puff pastry, such as Dufour

Directions

  1. Bring brown sugar, molasses, ginger, and 1/4 cup water to a simmer in a saucepan, whisking until sugar has dissolved. Simmer until slightly thickened, 1 to 2 minutes. Pour syrup into a bowl; let cool.

  2. Whisk granulated sugar, salt, and spices in a bowl. Lightly sprinkle sugar mixture over a clean work surface; place puff pastry on top. Cut into two 10 1/2-by-7-inch pieces. Sprinkle generously with sugar mixture; press into pastry with a rolling pin. Brush generously with syrup.

  3. Working with 1 piece of dough at a time, roll in from both long sides, meeting in the center; brush with syrup to seal. Sprinkle generously with sugar mixture. Wrap in plastic, and freeze until firm, at least 3 hours (up to overnight).

  4. Preheat oven to 425 degrees. Cut dough crosswise into 1/2-inch-thick slices. Dip slices in sugar mixture. Space 2 inches apart on a parchment-lined baking sheet. Flatten with your palm. Freeze 30 minutes.

  5. Bake 10 minutes. Flip, and brush with syrup. Reduce oven temperature to 400 degrees. Bake until darkened, 10 minutes more. Transfer palmiers to a wire rack; let cool completely. Palmiers can be stored in an airtight container up to 3 days.

Cook's Notes

HOW TO FORM PALMIERS 1. After rolling out the puff pastry to a rectangle and topping with sugar filling, roll up one side of pastry along the edges lengthwise, halfway to center; repeat with the other side. 2. Use a sharp knife to slice the dough.

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