French Palmier Holiday Cookies
These pastry-style cookies are eaten year-round in France. They look so fancy! SHHHH! They only require three ingredients and come together very quickly.NOTE: These cookies need to be stored in an air-tight container and will keep about two days. Do not refrigerate! You can freeze the unbaked cookies after they are cut (or even while they are still in a roll). No need to thaw before baking; just add 1-2 minutes to the cook time.
Ingredients
"OG" Palmiers
- 2 sheets puff pastry thawed but cold
- 1/2 c unsalted butter melted
- 1 c sugar
- sparkling sugar optional, for finish
Fruity
- 2 sheets puff pastry thawed but cold
- jam or thick fruit sauce
- sparkling sugar optional, for finish
Choco-Palmiers
- 2 sheets puff pastry thawed but cold
- haglelslag (see notes) or Nutella
- sparkling sugar optional, for finish
Instructions
- Pre-heat oven to 400°F, and line a cookie sheet with parchment paper.
- Sprinkle sugar on your rolling surface.
- Roll out puff pastry sheets, using a rolling pin to make each sheet about the size of a cookie sheet.
- “OG” Palmiers: Spread half the melted butter on one of the puff pastry sheets, and then sprinkle half of the sugar on top. Sprinkle some colored-sugar as well, if you like. Lay the second puff pastry sheet on top of the first and cover with remaining butter and sugar. Optional: add some colored sugar.Fruity Palmiers: Spread a thin layer of jam on one of the puff pastry sheets. Lay the second puff pastry sheet on top of the first and cover with another thin layer of jam.Choco-Palmiers: Sprinkle a thin layer of Hagelslag/chocolate sprinkles on one of the puff pastry sheets (or spread Nutella). Lay the second puff pastry sheet on top of the first and cover with another thin layer of sprinkles or Nutella.
- Take the shorter ends of the layered puff pastry sheet, and roll both in to meet in the middle.
- Once the two sides have been rolled up, lightly press them together.
- Wrap the roll in cling wrap, and place it in the freezer for 30 minutes or in the refrigerator for one hour.
- Use a sharp paring knife to cut the pastry into 1/3" slices. (I find they keep their shape best if you have the log facing upside down as you cut). Lay slices flat on lined cookie sheet with a good amount of space in between each, they will expand in the oven.
- Sprinkle the tops with sparkling sugar (if you have it) or regular sugar.
- Bake for 8 minutes before flipping them over and baking for an additional 4 minutes. Pro tip: they'll flip over easier if you make sure the tops are starting to get a little golden first.
Notes
Ingredients
Hagelslag is a Dutch grocery item that looks just like chocolate sprinkles, but tastes oh so much better. Europe has strict controls on chocolate, so these sprinkles are amazing. My favorites are De Ruijters. You can get them on Amazon, or find them at World Market. Check the expiration date before opening! One traditional Dutch breakfast is buttered bread covered in sprinkles. My kids love it, of course. And I can pat myself on the back for raising kids with sophisticated European palettes. 😉 If you have a Trader Joe's near you, they have great puff pastry in their freezer section! Tips
Hagelslag is a Dutch grocery item that looks just like chocolate sprinkles, but tastes oh so much better. Europe has strict controls on chocolate, so these sprinkles are amazing. My favorites are De Ruijters. You can get them on Amazon, or find them at World Market. Check the expiration date before opening! One traditional Dutch breakfast is buttered bread covered in sprinkles. My kids love it, of course. And I can pat myself on the back for raising kids with sophisticated European palettes. 😉 If you have a Trader Joe's near you, they have great puff pastry in their freezer section! Tips
- Defrost your puff pastry for around 30 min. You want it soft enough to work with, but still cold, so the fat doesn't melt.
- For added flavor, sub cinnamon-sugar for regular sugar in the "OG" Palmier recipe!
- Don't forget to flip the cookies! You want both sides to be crisp!