Palmiers

Named for “palm tree” in French, these crunchy treats are little more than puff pastry and sugar. They are as easy to make as they are delicious, and the perfect counterpart to a shot of espresso or strong coffee.

Makes approximately 16 cookies

Prep time: 15 minutes,

Cooking time: 15 minutes

Ingredients:

1 sheet puff pasty, approximately 13 ounces (375g)

1/3 cup granulated sugar (or more to taste)

Cookie sheet with parchment paper

Directions:

Preheat oven to 450F.

Lay puff pastry on a smooth surface and dust with sugar. Gently roll a rolling pin over the surface of the pastry sheet. Use minimal pressure - you’re basically pressing the sugar into the pastry, not trying to thin or stretch the sheet. Carefully flip the pastry sheet over and repeat on the other side.

Fold the long sides of the pastry sheet inward, as if you were folding a letter to put in an envelope. They should meet in the center. The result will be a long rectangle. Dust with sugar and use the rolling pin once again to gently press the sugar into the dough.

Fold the elongated rectangle in half. At this point, it should only be 2 or 3 inches wide. Dust with sugar, and gently roll.

Cut the rectangle into 1” pieces (or larger if you prefer). Place them on their side on a cooking sheet lined with parchment paper. (This lets them expand while cooking.)

Bake for approximately 10 minutes, or until tops are golden brown and the sugar has caramelized. Then carefully flip them over and bake for another 5 minutes or until they are firm to the touch and deeply colored.

Let cool on a rack. Store in an airtight container for up to two weeks. (I’ve never had them last that long.)

Enjoy!