Made of buttery rough puff pastry shaped into an iconic double swirl, palmiers take the crown as the most delicate of French cookies. We filled ours with a homemade blackberry and blueberry jam for a summertime twist on the classic.
- ½ recipe Rough Puff Pastry Dough (recipe follows)
- 3 tablespoons (36 grams) turbinado sugar
- ½ cup (148 grams) Berry Jam
- 1 tablespoon (8 grams) cornstarch
- On a lightly floured surface, roll Rough Puff Pastry Dough into a 12-inch square. Sprinkle with turbinado sugar. Using a rolling pin, gently roll over sugar to press sugar into dough. Carefully turn dough over so sugar side faces down.
- In a small bowl, stir together Berry Jam and cornstarch. Spread jam mixture onto dough. Roll up dough from two opposite sides, jelly roll style, meeting in the middle. Place log on its side on a sheet pan (coiled portions stacked to look similar to a capital “B”). Freeze until firm enough to slice, about 15 minutes.
- Preheat oven to 400°F (200°C). Line several baking sheets with parchment paper.
- Place log on its side on a cutting board. Using a serrated knife, cut dough into ½-inch-thick slices. Place slices, cut side up, 2 inches apart on prepared pans. Freeze until firm, 10 to 15 minutes.
- Bake until bottoms are golden brown, 15 to 20 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 2 days.
PRO TIP-This recipe makes enough dough to double the palmier recipe. The dough will keep in the freezer for up to 3 months, so you can be ready to make a batch of palmiers at a moment’s notice. Or, roll the dough out into a rectangle for a rustic tomato tart, or wrap it around a wheel of Brie, and bake for the perfect summer appetizer.
Rough Puff Pastry Dough
- 1⅔ cups (377 grams) cold unsalted butter, cubed
- 3 cups (375 grams) all-purpose flour
- 1 tablespoon (9 grams) kosher salt
- ⅔ cup (160 grams) cold ice water
- Freeze butter for 30 minutes.
- In the work bowl of a food processor, pulse together flour and salt until combined. Add frozen butter, and pulse until butter is dime-size. With processor running, gradually add ⅔ cup (160 grams) cold ice water, processing just until mixture forms a ball. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll dough into a 20×10-inch rectangle. Fold dough in thirds, like a letter. Turn dough 90 degrees, and repeat procedure twice. Divide dough in half (about 454 grams each), and wrap each half tightly in plastic wrap. Refrigerate for at least 20 minutes or freeze up to 3 months.