This recipe is from “simple and easy” category, or more precisely – “simple, easy, and delicious” :) Well, it is obviously easy if you happened to make puff pastry in advance, or decided to go with a store-bought puff pastry (in this case, make sure it’s a good quality all-butter puff pastry). I’m planning to serve these palmiers along with cranberry and orange mousse. But, it will be my next post (I apologize for the delay but I do experience some lack of time recently, as well as some flu).
Makes about 5 dozens
- 1 lb puff pastry
- 1 cup granulated sugar
- 2 tsp cinnamon
- Zest of 1 large orange
Center an oven rack and preheat the oven to 400F. Cover a large baking sheet with parchment or a silicone mat. Set aside.
Combine the sugar, cinnamon, and zest together in a small bowl, stir well with a fork.
Sprinkle some of the sugar mixture over a working surface, then roll one half of the puff pastry into a 10-inch square. Sprinkle more sugar evenly over the pastry and roll the rolling pin lightly over the surface to adhere the sugar. Fold in two opposite sides of the pastry square so the sides meet in the center. Sprinkle some sugar, and repeat the folding. Sprinkle more sugar again, then fold one half of the pastry over the other. Cover loosely with parchment and place in the freezer to firm up, for about 30 minutes.
With a sharp knife cut the chilled roll crosswise into ¼-inch-thick slices. Dip the cut sides of each piece in the sugar mixture and arrange, cut side down, on the prepared baking sheet.
Bake the palmiers in batches until golden and caramelized on the bottom, about 15 minutes. Turn the cookies over (be careful, the caramel is extremely hot and dangerous!) and bake until golden on the other side, about 7 minutes more. Transfer the baked cookies on a rack and cool completely.