Puff Pastry Palmier Cookies

I always wanted to try making these! And it's great that they do not have any egg or butter so that my daughters with dairy/egg allergies can eat them. I only made half of the recipe, so only used 1 sheet of puff pastry. I also baked mine at 425, 6 min on one side and 6 min on the other side.

Next time, I would use perhaps only 1/2 cup of sugar. I had a lot of leftover sugar when I was done rolling, so I had sprinkled the remaining sugar back onto the cookie before baking. I think that made it too sweet. You can also shape them, and them freeze them until you need them to bake.

Here is a video of the recipe.

Puff Pastry Palmier Cookies (By Ina Garten, posted on Food Network)

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.