One of my favorite reasons for having a food blog is that it pushes me to make things that I normally wouldn’t attempt.  Sometimes they work out and sometimes they don’t, but I’m having a great time making all this food.  This treat is a good example of something that I wouldn’t normally be interested in making – while delicious, I figured it would be way too much work.  To my surprise this couldn’t have been easier.  Next time I will make the puff pastry, but I was in a bit of a time crunch and had frozen puff pastry on hand – it worked out perfect.  This is a tasty, impressive treat for those of you who want to make cookies for the holidays, but may be running short on time.

Makes 64 (about 16 per puff pastry sheet, so adjust to meet your needs)

Ingredients

• 4 sheets puff pastry
• 1 cup granulated sugar
• 1/3 cup confectioners’ sugar

Directions

Preheat the oven to 400°F.

Sprinkle confectioners’ sugar on a work surface and cover it with a square sheet of puff pastry.  Then sprinkle the granulated sugar evenly over the pastry sheet and roll it out into a 10-inch square with a rolling pin.  Fold two opposite sides toward the middle without letting them touch. Repeat this folding (again bringing the ends to the middle), then finally fold one half of the pastry over the other.

Cut the pastry crosswise into 1/2-inch thick slices.  Dip cut sides of each piece into sugar and arrange, cut side down, on a lightly greased baking sheet.  Repeat with the three remaining pastry sheets.

Bake palmiers in batches in the middle of the oven until golden on bottom, about 10 minutes.  Turn over and bake about 5 minutes more.  As soon as the palmiers are cooked, transfer to a wire rack using a spatula, but don’t lay them on top of each other or they will stick together as they cool.  These are best enjoyed the same day.

adapted from a recipe found here

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