Sweetheart Palmiers
Sweetheart Palmiers
This crisp and delicate cookie is made with puff pastry dough sprinkled with sugar and rolled into the shape of palm leaves. Serve them with coffee or tea, or with your favorite dessert sampling.
- Thaw: 40 minutes
- Prep: 15 minutes
- Bake: 15 minutes
- Chill: 30 minutes
- Cool: 10 minutes
- Serves: 18
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Tip
Previous tipAlways preheat your oven for a minimum of 15-20 minutes before baking, because Puff Pastry depends on even heat to rise and puff. Place pastries 1 inch apart.
To add special texture and flavor, sprinkle chopped nuts, seeds, ground spices or grated cheese on top.
Work with one Puff Pastry sheet at a time, keeping the others in the refrigerator.
If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.
Related videos
Palmiers recipe
Thawing and Rolling Puff Pastry
Recipe
Ingredients
1 egg
1 tbsp. water
6 tbsp. red decorating sugar
1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
Directions
Beat the egg and water in a small bowl with a fork.
Sprinkle 2 tablespoons sugar on the work surface. Unfold 1 pastry sheet on the work surface. Brush the pastry sheet with the egg mixture and sprinkle with 1 tablespoon sugar. Roll up 2 opposite short sides towards the center, leaving a 1/2-inch space in the center. Fold the pastry in half, placing one roll on top of the other. The 2 rolls on one side form the top of the "heart". Pinch the center along the length of the opposite side to form the point of the "heart". Wrap the roll in plastic wrap and refrigerate for 30 minutes. Repeat with the remaining pastry sheet.
Heat the oven to 400°F. Cut each roll into 18 (about 1/2-inch) slices. Place the pastries, cut-side down, onto 2 baking sheets.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
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