Chocolate Chip Palmiers

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Chill the dough for 15 minutes to allow the butter in the puff pastry to harden slightly before cutting and prevent melting into the dough. Repeat the process with the second sheet of puff pastry. Slice the dough into 3/8-inch slices. This should yield approximately 24 cookies per puff pastry sheet.

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Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack.

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Wrap the pastry in the plastic sheet you were using underneath and pop in the fridge for 20 minutes to firm up. Repeat with the other sheet of pastry. See the video below for how to make and shape the palmier cookies. 5. Take the pastry from the fridge and cut into ¼ inch thick slices.

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Wrap the long dough log in plastic wrap and chill for 30 to 60 minutes. Preheat your oven to 425 degrees. Remove dough from plastic wrap and cut into 20 even pieces. Dip in remaining sugar, then place on a baking sheet. Bake for 12 to 15 minutes until lightly browned. Remove from baking sheet and let cool on a rack.

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Made with two simple ingredients and baked in only 15 minutes, this Palmiers recipe is super simple! Light, airy, and buttery, these palmier cookies will mel.

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Mix the sugar and salt in a small bowl. ½ cup granulated sugar Pinch salt. Sprinkle half of the sugar and salt mixture onto your counter, roughly the same size as your pastry sheet. Put the puff pastry on top of the sugar and sprinkle the remaining sugar on top. 1 sheet puff pastry.

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Chill for at least 30 minutes in the refrigerator or 15 minutes in the freezer. Repeat the process using the other half of the dough and flavoring mixture. When the dough is nearly done chilling, preheat your oven to 425 degrees F/220 degrees C. Using a sharp knife, cut the roll into ½ inch pieces.

Chocolate Chip Palmiers

Use parchment paper to line a baking sheet. Remove the pastry dough from the refrigerator and cut it evenly into 1/4-inch pieces. Place these on the baking sheet, leaving an inch between each one. Bake at 375 degrees Fahrenheit for approximately 12 minutes or until the cookies are golden and crisp.

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In a bowl, whisk together sugars, salt, and optional pumpkin pie spice or cinnamon. Spread ⅓ cup of the sugar mixture over a flat, clean work surface, then place the thawed puff pastry sheet on top. Add another ⅓ cup of the sugar mixture on top of the puff pastry sheet.

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Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Thaw puff pastry according to package instructions. Make sure to keep cool in the fridge until ready to use. Spread 1/2 cup sugar on work surface in a space about the same size as your pastry.

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Sprinkle with the remaining sugar and gently press into the dough. Place the dough on the parchment lined baking sheet and place it in the fridge for 30 minutes. Preheat the oven to 450-degrees F. Slice the cookies into ¾-inch slices and space them at least 3 inches a part on the baking sheet.

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Preheat the oven to 200C / 392F (no fan). Place the unbaked palmiers cookies in the fridge or freezer to chill while the oven preheats. Bake the first tray of palmiers pastry for about 15 minutes on one side. Then flip them over and bake them for another 10 minutes on the other side.

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Preheat the oven to 400°F. Remove the rolled dough from the refrigerator and place on a cutting surface. Slice the cookies approximately 1/2-inch in width and place them a few inches apart on a parchment lined baking sheet. Press down on the little rolls of cookie dough before baking.

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Preheat your oven to 400°F. Line a baking sheet with a Silpat baking sheet or parchment paper*. Mix the granulated sugar, ground cinnamon, and salt in a small bowl. Set aside. Unfold the puff pastry on a lightly floured surface. Brush the entire surface of the puff pastry with melted butter.

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Return the cookies to the oven and bake for an additional 3 to 5 minutes, watching carefully. Remove from the oven and let cool completely before glazing. To make the glaze: Combine the confectioners' sugar, corn syrup, and 3 tablespoons raspberry purée, whisking until smooth.

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Wrap in plastic wrap and chill for about 30 minutes. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Remove the plastic wrap and push one of the rolls directly on top of the other. Trim off the uneven ends of the pastry, then slice into ½-inch (1 cm) rounds.