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Classic Palmiers

Classic Palmiers

These sweet, buttery French creations are crisp, light and moreish. Even better, they’re deceptively simple with only four ingredients. Serve them with coffee, pop them in lunch boxes or add them to your next ice cream sundae.

1 hr 15 mins total time

15 mins active time

Easy

Makes 24

Ingredients


Measurements:

  • ½ cup (3½ oz) granulated sugar
  • 1 tsp kosher salt
  • 1 sheet frozen puff pastry (9 1/2-inch square)

    just thawed

  • 1½ tbsp unsalted butter

    melted

Instructions

  • 1Combine the sugar and salt in a bowl and set aside.
  • 2Lay the pastry on a sheet of parchment paper. Brush with half the butter and sprinkle with half the sugar mixture. Top with a sheet of parchment paper and lightly roll with a rolling pin. Remove the top sheet of parchment paper and brush off any excess sugar mixture. Place the parchment paper back on the pastry.
  • 3Turn the pastry over, peel off the parchment paper and repeat on the other side. Remove the top parchment paper.
  • 4Mark the center of the pastry and ½-inch on either side, then at the quarter points. Using the markings as a guide, fold over one edge of the pastry to the quarter point, then fold again towards the center leaving a ½-inch space from the center mark. Repeat on the other side and fold in half.
  • 5Wrap the pastry in plastic wrap and place in the freezer for 20 minutes to firm up. This makes it easier to cut.
  • 6Insert the wire rack into position 5.
  • 7Line the roasting pan with parchment paper. Cut the pastry into 24 pieces approximately ½-inch thick. Place 8 pieces, cut side up, evenly spaced apart in the pan. Place the remaining palmiers in the refrigerator while cooking.
  • 8Once preheated, place the pan in the oven and start the timer. When the Rotate Remind signals, use a spatula to turn the palmiers over and continue cooking.
  • 9The palmiers should be golden and crisp. If not, give it a bit more.
  • 10Cool the palmiers in the pan for a few minutes before transferring to a wire rack to cool completely. Reline the pan with a new piece of parchment paper and place another 8 palmiers in the pan.
  • 11Place the pan in the oven and start the timer. When the Rotate Remind signals, turn the palmiers over and continue cooking.
  • 12The palmiers should be golden and crisp. If not, give it a bit more.
  • 13Cool the palmiers in the pan for a few minutes before transferring to a wire rack to cool completely. Reline the pan with a new piece of parchment paper and place the remaining palmiers in the pan.
  • 14Place the pan in the oven and start the timer. When the Rotate Remind signals, turn the palmiers over and continue cooking.
  • 15The palmiers should be golden and crisp. If not, give it a bit more.
  • 16Cool the palmiers in the pan for a few minutes before transferring to a wire rack to cool completely.
  • 17Once cooled, the palmiers are ready to serve.
    Tip: Palmiers will keep in an airtight container for up to 1 week.