These easy French pastries, called Palmiers, are delicious with morning coffee. Photo by Veronica Hill.
Though palmiers are traditionally made with classic puff pastry, this version uses quick puff pas- try, which turns out beautifully flaky and buttery cookies in half the time. The dough rolls can be refrigerated up to one week or frozen for up to three weeks. Then simply slice and bake them.For even quicker results, use frozen puff pastry. Then, simply thaw, sprinkle on the sugar, roll up and bake!
- 1 1/2 cups (3 sticks) butter, cut into pieces
- 3 cups all-purpose flour
- 3/4 cup sour cream
- 1 cup sugar
- Mix butter and flour in a large bowl with two knives until they become coarse crumbs. Mix in sour cream and blend.
- Knead the dough on a lightly floured surface, then flatten into an 8x6-inch rectangle. Wrap in Saran wrap and refrigerate overnight.
- The next day, remove the dough and heat your oven to 400 F. Lay out dough and sprinkle with 1/2 cup sugar. Cut dough in half.
- Lightly flour your rolling pin and roll half the dough into a 14-inch square. Keep remaining dough refrigerated.
- Make a small dotted line with your fingers along the center of dough. Tightly roll dough up to indentation. Next, roll up other side of dough until it meets the first roll, incorporating as much sugar as possible into dough. Refrigerate. Repeat with remaining piece of dough and the remaining 1/2 cup of sugar.
- Cut dough scroll crosswise into 1/4-inch thick slices. (Refrigerate if too soft to slice).
- Place slices, 2 inches apart, on ungreased cookie sheet. Bake 10 minutes.
- Carefully turn cookies over with a spatula and bake until sugar has caramelized and cookies are deep golden, about 5 minutes more. Cool, then transfer to wire sheet to complete cooling.
- Repeat slicing, baking and cooling with remaining dough.
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