Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Palmiers 3.9 (41) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 24, 2021 Print Rate It Share Share Tweet Pin Email Yield: 36 You'll use the clay-rolling skills you learned as a child while making this simple yet impressive Palmiers cookie recipe, adapted from "Entertaining." Ingredients ¾ cup sugar, plus additional for sprinkling 1 pound Puff Pastry, about ⅓ recipe Directions Prepare the Puff Pastry. 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. 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. 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 Notes The sugar softens the dough, so be sure to work quickly but carefully while rolling, forming, and slicing your palmiers. Rate it Print