Parisian Palmiers
Yes, I am a self proclaimed Francophile! Four Octobers ago, my Mom took me to Paris for my birthday, & it was lovely! Such a great time of year to visit the “City of Light.” Since then, October always reminds me of Paris! We’ve been scheming & dreaming about our next trip, which will happen soon! In the meantime…
I love “palmiers” - cute little French dessert cookies! Maybe it’s their heart shape? Maybe it’s the way they melt in in your mouth after dipping them in coffee? Maybe it’s their Parisian origin?
However, the ones you find in Paris are LOADED with fat & butter! Not to worry…I found a recipe for a vegan version! I just so happen to have puff pastry in my freezer. Guess who is making palmiers???
“Vegan Palmiers”
- 2 cups natural sugar
- 1/8 teaspoon kosher salt
- 2 sheets Pepperidge Farm puff pastry, defrosted but still very cold
Preheat the oven to 450 degrees. Combine the sugar and salt. Pour 1 cup of the mixture onto a pastry board or other flat surface, and spread it around. Unfold the first sheet of puff pastry onto the board and pour ½ cup of the sugar mixture on top, and spread it evenly to cover the puff pastry. Using a rolling pin, roll the pastry until it’s a 12” square and sugar is pressed in all around. Fold the sides of the pastry square toward the center so they go halfway to the middle point. Then fold one half over the other, like closing a book. You should have 6 layers. Slice the pastry “book” into ½ inch slices and place them cut-side up on parchment-lined baking sheets. Go through the same process with the second sheet of puff pastry, using the last ½ cup of sugar mixture. There will be leftover sugar on the board.
Bake the cookies for 6 minutes or until caramelized and brown on the bottom. Then turn and bake for another 3-5 minutes until caramelized on the other side. Transfer to rack to cool.
***The key is to use Pepperidge Farm Puff Pastry.
Enjoy!
