Best Spiced Palmiers Recipes

SPICED ORANGE PALMIERS

Steps:

• In a small bowl, combinesugar, cinnamon, and zest.Sprinkle half of mixtureon a clean work surface.
• Place puff pastry ontop; sprinkle with remainingmixture. Gently rollout to a 1/8-inch-thick rectangle,pressing sugar intodough. Lightly draw a linedown center of rectangle.Starting from edges, folddough halfway towardcenter, then fold edgesagain to reach center.(Folds should look like anopen book.) Fold onehalf over other half (as ifclosing the book). Wrapin plastic and freeze untilvery firm but not frozen,about 20 minutes.
• Preheat oven to 425 degrees.Cut dough crosswise into1/2-inch-thick slices. Workingin batches, arrangeslices 2 inches apart on anungreased baking sheet.Flatten each cookie withthe heel of your hand toabout 1/4 inch thick.
• Bake cookies, one sheetat a time, until deep goldenon underside, about 10minutes. Carefully flip eachcookie with a metal spatula;continue baking until crisp, about 8 minutesmore. Transfer cookies onsheet to a wire rack; whilecookies are still warm,loosen with spatula to preventsticking. Let coolcompletely. Cookies canbe stored in an airtightcontainer at room temperatureup to 1 day.

SPICED PALMIERS

Steps:

• Line a baking sheet with parchment paper. Mix sugar and spices in a small bowl. Unfold pastry on a lightly floured work surface into a 14x10" rectangle, rolling out if needed. Brush lightly with butter. Sprinkle 1/4 cup spiced sugar over. Cut in half lengthwise.
• Fold both long sides of 1 pastry strip so that outer edges meet in the center of strip. Brush with more butter; sprinkle with 2 tablespoons spiced sugar. Fold in half lengthwise, forming a 14"-long log about 1" wide. Repeat with remaining pastry strip.
• Place logs on prepared baking sheet, cover with plastic wrap, and chill until firm, about 30 minutes. DO AHEAD: Palmier dough can be prepared 2 weeks ahead. Store airtight in freezer. Thaw overnight in refrigerator before continuing.
• Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Cut each log crosswise into 1/4" slices. Lay slices flat on prepared baking sheets, spacing 1" apart.
• Bake palmiers until golden on bottom, about 8 minutes. Using a thin metal spatula, turn palmiers over. Brush lightly with butter; sprinkle with more spiced sugar. Bake until sugar is bubbly and pastry is golden brown, about 15 minutes longer. Transfer palmiers to a wire rack; let cool. DO AHEAD: Palmiers can be made 2 days ahead. Store airtight at room temperature.

SPICED PALMIERS

Steps:

• Line a baking sheet with parchment paper. Mix sugar and spices in a small bowl. Unfold pastry on a lightly floured work surface into a 14x10-inch rectangle, rolling out if needed. Brush lightly with butter. Sprinkle 1/4 cup spiced sugar over. Cut in half lengthwise. Fold both long sides of 1 pastry strip so that outer edges meet in the center of strip. Brush with more butter; sprinkle with 2 tablespoons spiced sugar. Fold in half lengthwise, forming a 14 inch-long log about 1 inch wide. Repeat with remaining pastry strip. Place logs on prepared baking sheet, cover with plastic wrap, and chill until firm, about 30 minutes. DO AHEAD Palmier dough can be prepared 2 weeks ahead. Store airtight in freezer. Thaw overnight in refrigerator before continuing. Preheat oven to 425°. Line 2 baking sheets with parchment paper. Cut each log crosswise into 1/4-inch slices. Lay slices flat on prepared baking sheets, spacing 1 inch apart. Bake palmiers until golden on bottom, about 8 minutes. Using a thin metal spatula, turn palmiers over. Brush lightly with butter; sprinkle with more spiced sugar. Bake until sugar is bubbly and pastry is golden brown, about 15 minutes longer. Transfer palmiers to a wire rack; let cool. DO AHEAD Palmiers can be made 2 days ahead. Store airtight at room temperature.