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Martha's Favorite

Palmiers

You'll use the clay-rolling skills you learned as a child while making this simple yet impressive cookie recipe, adapted from "Entertaining."

  • Yield: Makes 36
Palmiers

Source: Martha Bakes, February 2011

Ingredients

  • 3/4 cup sugar, plus additional for sprinkling
  • 1 pound Puff Pastry, about 1/3 recipe

Directions

  1. Prepare the Puff Pastry.

  2. Sprinkle work surface with the sugar. Place the puff pastry on top and roll to a rectangle 8 by 26 inches and approximately 1/8 inch thick, continually sprinkling with additional sugar to prevent the dough from sticking.

  3. Working quickly but gently, roll each long end to the center of the pastry, making sure to roll tightly and evenly. Freeze rolled log for 20 minutes, until very firm but not frozen. Slice crosswise into 3/8-inch slices. Roll over each palmier with a rolling pin to lightly flatten, and sprinkle the center of each with more sugar. Place palmiers 2 inches apart on water-sprayed baking sheets. Freeze for at least 1 hour.

  4. Preheat oven to 450 degrees. Bake palmiers 4 to 6 minutes, until golden on the underside. Flip with a spatula, pressing down to flatten if palmiers seem to be unrolling. Bake 2 to 4 minutes more, watching carefully, until golden and crisp. Transfer to a cooling rack and cool completely.

Cook's Note

The sugar softens the dough, so be sure to work quickly but carefully while rolling, forming, and slicing your palmiers.

Reviews (2)

  • rgcolon78 29 Jul, 2012

    Love the recipe, easy to make. It had just the right amount of sugar and the pastry was crispy and full of layers!!!! Feeling so proud of myself right now! Thanks for an amazing recipe.

  • DLWarner 10 Jul, 2011

    I never thought I'd be able to have palmiers at home. The puff pastry recipe was clear and easy to use. The palmiers were crisp and tender and perfectly sweet. See my results: http://yfrog.com/kh5013j

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