Pecan Palmiers
- Level: Easy
- Total: 1 hr 30 min
- Inactive: 1 hr 5 min
- Cook: 25 min
- Yield: about 24 cookies
- Level: Easy
- Total: 1 hr 30 min
- Inactive: 1 hr 5 min
- Cook: 25 min
- Yield: about 24 cookies
Ingredients
1/3 cup pecans
4 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 tablespoons packed light brown sugar
1 tablespoon all-purpose flour
Pinch of kosher salt
1/4 cup turbinado sugar
1 sheet frozen puff pastry, thawed (half of a 17-ounce package)
1 large egg, lightly beaten
Directions
- Position oven racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Spread the pecans on a baking sheet and bake on the upper rack until lightly toasted, about 5 minutes; let cool completely.
- Mix the butter and vanilla in a small bowl with a rubber spatula until smooth; set aside. Put the pecans, brown sugar, flour and salt in a mini food processor and pulse until finely ground. Spread the turbinado sugar on a work surface and top with the puff pastry. Press to coat the pastry in sugar, then flip the pastry and roll out into a 12-inch square.
- Spread the butter mixture almost to the edge of the pastry, then sprinkle with the pecan mixture, pressing gently to adhere. Using your hands, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet. Trim the ends of the roll.
- Line 2 baking sheets with parchment paper. Cut the dough crosswise into 1/2-inch-thick pieces. Arrange about 2 inches apart on the prepared baking sheets. Brush with the beaten egg. Bake until golden, 7 to 10 minutes. Carefully flip the cookies using a thin metal spatula, switch the pans and continue baking until the cookies are crisp and golden, 7 to 10 more minutes. Let cool completely on the baking sheets.
