Palmiers

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My family loves these, but I don't believe the recipe is for frozen dough--how would you ever roll it out? The only thing is that I never get them to bake in the allotted time. Mine take much longer about 12 mins on one side and then 4-6 once I've flipped them. The dough is really cold before baking and it is a 450 degree oven. Anyone else's take longer, too?

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Pure and simple but delicious. I just love these. They melt in your mouth.

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These are delicious and so simple to make! I did add cinnamon to the sugar mixture. It is really hard to eat just one. Will definitely make these again.

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well, Ina is a genius she knows how to do recipes easy and good and elegant
this is a good recipe I just cut 1 cup of sugar and my husband said they needed more sugar so next time I'll do the recipe like it says and even add a little bit of cinnamon!!! this recipe has become a favorite but the sticky cinnamon buns are my fave!!I highly recommend it!!!!!!!!!! INA YOU'RE MY FAVORITE

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YUM! I added some cinnamon into the recipe and used half the sugar...and they were perfect! Well taste wise.... my folding and cutting were another story...but they were hands down awesome and simple.

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This is a great recipe! BUT Remember that the oven temp (450 degrees is from FROZEN dough- the program on TV was about freezing things before you have company.
Use parchment paper on cookie sheet in hot oven and turn at 6 minutes. They will come up at this time and when you cook them for 3 more minutes they will be perfect. Nothing sticks, all sugar is caramalized. Just remember that this is from FROZEN. Put them on the tray on parchment paper while the oven preheats. If you try to use this recipe when not freezing the slices of dough, you will have a mess. Too bad they didn't comment on this in the recipe.

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I've been baking palmiers for years but I am puzzled by the 'intermediate' rating. These are easy enough that my 7 year old was able to make them without my help. Yes, they are 'sweet'...that's what makes them 'palmiers'...a carmelized sugar encrusted pastry. Despite the sweetness, they are a perfect 'light' ending to a meal.

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These Palmiers look and taste as though they are from a fine french bakery! The recipe is simple and foolproof, and I receive numerous accolades whenever I make these. I noticed a few reviewers thoght that these cookies were too sweet, but they must not know what a traditional palmier is - a pastry crusted with sugar! They are SUPPOSED to be very sweet! I highly recommend this recipe!

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These were perfect. And what an easy recipe!

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Very good, but I saw others that said it was too sweet. I used 1 cup sugar total for the 2 sheets of pastry. It was sweet enough for me. I also sprinkled cinnamon before folding and baking. I baked it at 400` convection.