Make Ahead

Palmiers Dressed-Up for Holidays

October 26, 2011
0 Ratings
  • Serves Makes 20 to 22 cookies
Author Notes

When we use a little imagination and creativity, it is so easy to transfer just a simple and tasty by itself cookie to a beautiful Holiday gift. Here is how I did it just with things, which I am sure everyone has in their pantry and fridge. For a larger portion double the ingredients. —Kukla

What You'll Need
  • For the Palmiers
  • • 1 cup granulated sugar
  • • 1/8 teaspoon kosher salt
  • • 1 sheet puff pastry, defrosted
  • For the Pomegranate glaze and Mocha Ganache
  • • 2 cups sifted confectioners' sugar
  • • 1 tablespoon fresh lemon juice
  • • 2 tablespoons fresh pomegranate juice
  • • Pinch of coarse salt
  • For the Mocha Ganache
  • • 1 cup semisweet chocolate chips (6 ounces)
  • • 1/2 cup skim milk
  • • 2 teaspoons instant espresso powder
  • • 1 teaspoon pure vanilla extract
  • • For the decorations:toasted pumpkin seeds, pomegranate seeds, slivered, toasted almonds, bitter-sweet chocolate chips, white chocolate chips, toasted pecan halves, fruit jellies, dried prunes and apricots, toasted pistachios and rock salt or any other
  1. In a bowl combine the sugar and kosher salt. Pour 1/2 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold the sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry.
  2. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom.
  3. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers.
  4. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Chill for 20 to 30 minutes. Preheat the oven to 425 degrees F.
  5. Bake the cookies for 6-8 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 6-8 minutes, until caramelized on the other side. Transfer to a wire rack to cool.
  6. To make the pomegranate glaze: In a medium bowl, stir together sugar, lemon and pomegranat juices, and salt. Thin with additional juice if necessary (glaze should be consistency of heavy cream).
  7. To make the Mocha Ganache: Place chocolate chips, skim milk, instant espresso powder and vanilla in a medium heatproof bowl set over a pot of simmering water. Stir until chocolate melts and mixture is smooth. Remove from heat. Cool for about 5 minutes.
  8. To decorate the cookies: Evenly spread the Pomegranate glaze or Mocha Ganache over the top of each Palmier and decorate as you like. Press the nuts and fruit lightly so they will set in the chocolate or glaze.
  9. Set aside for at least 2 hours until firm or refrigerate for 20 minutes; then transfer to an airtight container or pack in gift baskets or bags.

See what other Food52ers are saying.

  • RaquelG
  • luvcookbooks
  • boulangere
  • Kukla
  • lapadia

15 Reviews

RaquelG November 25, 2011
Lovely photo! I made savory palmiers with caramelized onions and camambert cheese for Thanksgiving - used puff pastry and LOVE the ease with which they come together! Trying yours for Xmas :)
Kukla November 25, 2011
Thank you Raquel! And I will try your's. I love everything which has caramelized onions and also cheese.
I think a filling of camambert or brie with dried cranberries or sour cherries will be also delicious.
Rivertree K. October 30, 2011
It never occurred to me to decorate the tops of palmiers--I usually just change the fillings. These are a beautiful change from your basic sugar cookies.
Kukla October 30, 2011
Thank you Rivertree kitchen. I have a habit, not sure good or bad, to experiment with classics. I think a thin short bread cookie would be also a good vehicle for decorating.
Kukla October 30, 2011
I have a habit, not sure good or bad, to experiment with classics. I think a thin short bread cookie would be also a good vehicle for decorating. Thank you for the comment Rivertree kitchen.
luvcookbooks October 29, 2011
luv the photo!
Kukla October 29, 2011
Thank you luvcoolbooks! By the way, I also love cook books. Actually many times I read them with the same pleasure as good novel.
boulangere October 28, 2011
Way to gild the lily!
Kukla October 29, 2011
Thak you boulangere! It is a good way to keep the Palmiers together; otherwise they are very flaky and fragile, especially the next day.
Kukla October 27, 2011
Thank you lapadia! My daughter is a grownup and the grandchildren are busy with their homework but they are my best critics, admirers and of course testers.
My husband is not a fan of sweets, I like mostly fruit desserts, everything I bake is going right away to my daughters and then she takes some to work, the grandson takes to school and we, my husband and I, are taking to our granddaughter. She is a third year student at USC, and when we bring there full bags with homemade food, she calls her roommates and friends and they are having a bless.
lapadia October 27, 2011
I love Palmiers, and these are so creative, do the kids help with that?
Kukla October 27, 2011
Thank you all for your comments!!! I am learning here at food52 from so many of you, talented cooks.
Louisa October 26, 2011
Beautiful! Inspirational!
drbabs October 26, 2011
wow! those are gorgeous!
Bevi October 26, 2011
Very pretty - and gorgeous photo!