Palmiers

A french pastry like no other, this palmier recipe yields 80 cookies so it is perfect for parties.

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3.5 by 3 people

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  • Makes: 80 cookies
  • Prep: 20 mins
  • Chill: 2 hrs
  • Freeze: 20 mins

Palmiers

Reviews (0)

3.5 by 3 people

Rate This!

Directions

  1. With pastry blender or 2 knives, cut butter into flour in large bowl until mixture resembles coarse crumbs. Stir in sour cream and lemon peel until well blended. Place on waxed paper and shape into a 4-1/2-inch square. Wrap and refrigerate at least 2 hours or overnight.
  2. Divide dough into quarters. Sprinkle 2 tablespoons sugar on work surface. Roll out a quarter on sugared surface, turning frequently, into a 12x5-inch rectangle (keep remaining dough refrigerated). On long edge, lightly mark center (do not cut through dough). From each short side, roll up, jelly-roll fashion, toward center, until edges just meet (like a scroll). Wrap well in waxed paper. Repeat with remaining dough, forming three more scrolls, using more sugar as needed. Wrap and freeze 20 minutes or refrigerate 2 to 3 hours.
  3. Heat oven to 375 degree F. Line 2 cookie sheets with foil. Place 1/4 cup sugar on waxed paper. Cut each scroll crosswise into 1/4-inch-thick slices; dip each side into sugar. Place 2-1/2 inches apart on prepared cookie sheets. Bake 10 minutes or until edges are golden. Turn cookies with spatula and bake 2 to 3 minutes more or until both sides are golden. Immediately transfer to wire rack. Makes 80 cookies.
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Nutrition Facts (Palmiers)

  • Per serving:
  • 40 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 7 mg chol. ,
  • 24 mg sodium ,
  • 4 g carb. ,
  • 0 g pro.

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Reviews (1)

3 Ratings
799 Days Ago
Better results if you sprinkle sugar onto rolled pastry before rolling jelly-roll fashion (This in addition to dipping cut palmiers in sugar prior to baking). Parchment makes managing the molten sugar mess much more manageable than foil.

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