Palmiers
Ingredients
½ pkg. (1 sheet)
frozen puff pastry
¼ cup
Kowalski's Salted Butter, melted and cooled, divided
1 cup
sugar, divided
Directions
- Thaw pastry at room temperature for about 15 min.; unwrap and lay flat.
- Brush ½ of the butter evenly over the pastry; evenly sprinkle ½ of the sugar on top from edge to edge.
- Using a rolling pin, roll the pastry away from you in one direction until it is 13" tall.
- Flip the pastry over; brush second side with remaining butter and sprinkle with remaining sugar.
- Roll pastry in the same direction as before until it is 18" tall x 9 ½" wide.
- Arrange the pastry in front of you so it is longer horizontally. Starting with the side closest to you, roll dough tightly toward the center, stopping halfway. Roll the edge farthest from you towards the center to meet the first roll. Freeze roll for 25 min.
- Preheat oven to 425°.
- Remove pastry from freezer. Turn pastry seam-side down; gently squeeze the two rolls together. Cut pastry into ¼" slices (the pieces should be somewhat heart-shaped).
- Arrange slices at least 2" apart on 3 parchment-lined baking sheets; bake in preheated oven until golden (about 12 min.), rotating pan and flipping cookies hallway through.
- Remove from oven; let cookies cool on pan until crisp.
- Store at room temperature for up to 1 week.
