“I can't believe that I can make Palmiers!! I used to get one of these every Sunday morning with my coffee at our local bakery, but we've since moved and I haven't found them since. Puff pastry makes it so easy! You can make these and freeze them before baking also. Just slice them, place them on a baking sheet, and pop in a freezer bag once frozen. This comes from Ina Garten, the Barefoot Contessa.”
40 cookies

Ingredients Nutrition


  1. Preheat oven to 450 degrees.
  2. Combine the sugar and kosher salt.
  3. Pour 1 cup of the sugar/salt mixture on a flat surface. 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 13x13 inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so the go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold the one half over the other half as though closing a book. You will have six layers.
  4. Slice the dough into 1/2 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.
  5. Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3-5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

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