Palmiers
Palmiers are one of my favorite cookies to snack on whenever I’m drinking milk tea. I always referred to them as butterfly cookies because that was what my parents always called them in Chinese when I was growing up. It wasn’t until I got older that I learned these cookies were called palmiers in English. Over the weekend, I wanted to make strawberry milk tea and snack on some palmiers on the side. All you need to make palmiers are a sheet of puff pastry, sugar, and any other toppings you want to include in them. I enjoy a variety of flavors so I made three versions to enjoy with my milk tea. I made a plain sugar version, a cinnamon sugar version, and a savory cheese version.
Plain Palmiers:
· 1/3 sheet of puff pastry
· 1 tablespoon fine sugar
· 1 tablespoon granulated sugar, plus additional for sprinkling
Cinnamon Sugar Palmiers:
· 1/3 sheet puff pastry
· 1 tablespoon fine sugar
· 1 tablespoon granulated sugar, plus additional for sprinkling
· ½ tablespoon ground cinnamon
Savory Cheesy Palmiers:
· 1/3 sheet puff pastry
· ½ teaspoon salt
· 1 ounce Parmigiano-Reggiano cheese
· 1 teaspoon black pepper
Directions:
1) Preheat oven to 425°F.
2) Roll out a sheet of puff pastry and divide into three pieces.
3) On the first piece, sprinkle on the fine and granulated sugar. Roll the puff pastry into a log from the two ends until the logs meet in the middle. Slice into about six equal pieces.
4) On the second piece, sprinkle on the fine and granulated sugar and cinnamon. Roll the puff pastry into a log from the two ends until the logs meet in the middle Slice into about six equal pieces.
5) On the third piece, sprinkle on the salt, cheese, and black pepper. Roll the puff pastry into a log from the two ends until the logs meet in the middle. Slice into about six equal pieces.
6) Arrange palmiers on baking sheet leaving about half inch between the palmiers. Sprinkle additional sugar on top of the plain and cinnamon sugar palmiers.
7) Bake for 12-15 minutes. Let cool before serving.
Takeaways: When sprinkling on the sugar, try to sprinkle it as evenly as possible across the palmiers. I had some palmiers where the sugar was hardened instead of crusted. The mixture of sweet and savory palmiers were perfect with my strawberry milk tea.