French Butterfly Cookies (Palmiers)

I’ve used Ina Garten’s recipe for these French butterfly cookies. These turned out pretty well too!


French Butterfly Cookies (Palmiers) (~modified from Dorie Greenspan’s Baking Chez Moi)

Ingredients

·       Sugar

·       1 sheet puff pastry

·       3 tablespoons unsalted butter, melted and cooled (I used olive oil)

Directions

1.     Preheat oven to 425 degrees.

2.     Dust work surface generously with sugar. Place puff pastry on bed of sugar. Roll out puff pastry until it

3.     is about a 13 inch square. Turn the dough on the other side and roll again so that it will help with an even puff

4.     Brush the surface with olive oil and then sprinkle with sugar. Fold the left and right side towards the centerline. Brush with olive oil and top with sugar.

5.     Fold the left and right side against towards the center. Brush with olive oil and top with sugar. You will have now 4 layers on each side. Brush any remaining pastry with olive oil and cover with sugar.

6.     Flip onto its side as if you are closing a book. Cut and place the slices cut-side up. You might have to slightly shape them back into the butterfly shape when placing on the baking sheet.

7.     Bake palmiers for about 10 minutes. Then slip them onto their other side and bake additional 2 minutes or until bottoms are caramelized.

8.