Palmiers

Show: Barefoot ContessaEpisode: Frozen Treats

Rated: 5 stars out of 5Rate itRead users' reviews (60)

RECIPE
COMMENTS & REVIEWS(60)

Cook Time:
10 min
Level:
Intermediate
Yield:
40 to 45 cookies

Times:

Prep: 25 min
Inactive Prep: --
Cook: 10 min
Total:: 35 min

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Ingredients

2 cups granulated sugar
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

Directions

Preheat the oven to 450 degrees F.

Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.

Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

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Comments & Reviews

recipe Palmiers
KRISTI everett, WA 11-17-2009
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Mmmm
Rated: 4 stars out of 5

I changed the recipe up a bit by subbing 1/2 the sugar with brown sugar and adding some cinnamon and ground cardamom. I think... these could probably be improved, texture-wise, by being refrigerated for 30 minutes after the rolling and folding. One of my favorite cookies... you cannot go wrong!Read more
recipe Palmiers
Patricia Memphis, TN 11-03-2009
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Very VERY SWEET
Rated: 4 stars out of 5

I made these and thought they were good but almost TOO sweet. Like eating straight sugar cut with a little puff pasty. ... Also, I don't recall Ina scraping the caramelized and hardened sugar off the spatula with a sharp knife between batches. I followed the suggestions and used some cinnamon....can't imagine how sugary they would have been without it. Read more
recipe Palmiers
amanda surprise, AZ 10-28-2009
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always bake these at christmass for everyone!
Rated: 5 stars out of 5

So easy so tasty... to put a holiday spin on them I also use cin and nutmeg in th sugar and I also add crushed candy cane in... the sugar as well.Read more
recipe Palmiers
Lisa Jacksonville, FL 09-01-2009
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Wonderful
Rated: 5 stars out of 5

I made these cookies over the weekend and served them with Ina's hot chocolate. It was a lovely, rich dessert. I made one... batch of cookies with plain sugar and one with cinnamon sugar, they both turned out delicious. They were so easy to make. I will definitely make again. Thank you Ina, you're the best!Read more
recipe Palmiers
Nilda Brownsville, TX 07-06-2009
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Palmiers aka Orejas
Rated: 5 stars out of 5

MMMMMMMM Came home to find my husband had made these delicious cookies. When we saw the episode we wanted to make them. ... They are delicious and ridiculously easy to make. Our 11 month old is begging his daddy for a taste. Read more
recipe Palmiers
Michele Pooler, GA 07-01-2009
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Unbelievably Easy and Yummy!!
Rated: 5 stars out of 5

We had one of those days yesterday, and I remembered seeing Ina make these easy cookies. I looked up the recipe, and within... 30 minutes, the kids (all 4 of them!) were eating these delicious cookies!! My husband had never had these before (my sister and I used to eat them as kids - we called them elephant ears) and he actually went back for seconds (and thirds!!). We had them warm out of the oven, and they were delicious. I cooked them at 425 for about 6 minutes on each side, give or take a minute or so on each side. On the second batch, I added about 1/2 teaspoon of cinnamon to the 1/2 cup of sugar that gets rolled up inside. Next time I make these (which I know I will), I am going to try using half white sugar and half brown sugar. Ina - we love you and your recipes!! Thank you for the delicious and easy recipe!! Read more