These are such a simple and fun treat. Palmiers are simply sugar and puff pastry…and whatever other little things you might want to spice it up with. I chose some lemon zest.
The hardest part of this recipe is to remember to thaw the puff pastry. Or stop at the store on the way home from school and let it thaw while you help with homework, practice piano, and play outside.
Preheat oven to 400 Degrees F.
- Puff Pastry (I like DuFour, Pepperidge Farms or Good Wives)
- Sugar (I used India Tree sugars because they are beautiful)
- Lemons (for zest)
Thaw and unroll a sheet of puff pastry.
WIth a rolling pin roll out the sheet on a clean surface. I use Freezer paper on the counter if I’m in a rush and it helps keep the pastry from sticking.
Sprinkle the pastry with sugar until it is completely coated. Roll over the sugar with a rolling pin to have it stick into the pastry. Take a lemon and zest it over the sugar, so that the zest and the oils are captured.
One 1/2 at a time, lengthwise roll tightly to the middle. Do the other side. Once in the middle roll over the entire “log”. If you like sprinkle more decorative sugars on the freezer paper and roll the “log” on that as well.
Slice into thin strips (1/8 inch). If the dough is difficult to work with you can freeze the log for a little while and then cut it into strips.
Put parchment paper on a cookie sheet or jelly roll pan. Grease the paper. Place each palmier down on the parchment at least 1/2 inch apart.
Bake for a total of 15 minutes, flipping the cookies over after about 6 minutes.
Let them cool completely on a rack. The sugar will caramelize and become nice and crunchy.