Palmiers 2 ways—Italian Savory Palmiers & Vanilla Sugar Palmiers

Palmiers are one of my all time favorite cookies.  Some people call them elephant ears, palm leaves, or French Hearts.  Back in Hong Kong, we called them butterfly cookies.  And these butterflies always fly their way straight into my tummy.  No matter what you call them, they are definitely decadent treats.




You can find sweet palmiers at many bakeries or even packaged ones from supermarkets in the cookies isle.  However, if you’ve never tasted a fresh palmier from the oven, I highly recommend you to make some.  Not only they are easy to make, they are WAY better than the packaged ones from the grocery.  The ingredients are super simple as well.  There are only 3 ingredients for the sweet palmiers.  Thanks for the convenience of store bought puff pastry, all you need are vanilla sugar and salt to make this treat.  They are elegant for parties, and simple to make on any afternoon if you want a quick pick me up treat. 

Click here for the post to read about how to make your own vanilla sugar at home.  Otherwise, they are just one click away if you prefer to order them online.




Onto the Italian Savory Palmier.  These are definitely wonderful appetizers and perfect for any parties or gatherings.  You can fill the dough ahead of time and keep it chilled in the refrigerator.  Then, simply cut out individual cookies and bake them right before your party.  They are unique and packed with tons of flavors.  Crispy and buttery puff pastry, filled with the classic Italian flare of pesto, sundried tomatoes and parmesan cheese.  The pine nuts add a crunchy texture and wonderful nutty flavor. Since a package of puff pastry comes with two sheets, you can (and should) definitely try both recipes out.  

Thank you for stopping by today, I hope you’ll enjoy today’s recipes. 







P.S.:  I think these cookies are in perfect shapes for Valentine's Day too!





Italian Savory Palmiers (Printable Recipe)
Makes: 28 cookies

1 sheet frozen puff pastry, defrosted
2 tablespoons pesto
1/4 cup parmesan cheese, grated
2 tablespoons finely chopped sundried tomatoes in oil, drained
2 tablespoons toasted pine nuts
1/4 teaspoon kosher salt

On a lightly flour surface, unfold one sheet of puff pastry. Roll it with a lightly floured rolling pin until it's 9 by 11-inches. Spread the sheet of puff pastry with the pesto, and then sprinkle with the cheese, sundried tomatoes, and the pine nuts. Sprinkle with teaspoon salt.

Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touches each other. Gently fold one side over the other and press lightly. Cover with plastic wrap and chill for at 1 hour.

Meanwhile, preheat the oven to 400 degrees F. Cut the chilled puff pastry in 1/4 inch thick slices; place them cut side up and 2 inches apart on baking sheets lined with parchment paper. Bake for 12 to 14 minutes, or until golden brown. Cool on a wiring rack.
 
 

Vanilla Sugar Palmiers (Printable Recipe)
Makes: 24-26 cookies

1/2 cup vanilla sugar
1/8 teaspoon kosher salt
1 sheet puff pastry
Preheat the oven to 425 degrees F.

Combine the sugar and kosher salt. Evenly sprinkle 1/4 cup of the sugar/salt mixture on a clean working surface. Unfold a puff pastry onto the sugar and sprinkle the remaining 1/4 cup of the sugar mixture on top, spreading it evenly on the puff pastry. 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.

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, like closing a book.
Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.

Bake for around 6 minutes, or until the bottom is caramelized and brown; then turn with a spatula and bake another 3 to 5 minutes, until both sides are caramelized. Cool on a wiring rack.

Note:  You probably will have some sugar left on the board after rolling the puff pastry and that's okay.


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