A great way to use up puff pastry scraps and extras…as if you needed a reason to make more puff pastry products. All you need is puff pastry, sugar, and a baking sheet/oven. Warning though – these. are. addictive. I made 9…they lasted about 12 hours between myself and the Boy…

Read on for the recipe and photos…


  • Spread a layer of sugar 1/8″ thick on the pastry marble (I added some cinnamon too – yum!).
  • Sprinkle dough with more sugar as you roll it into a rectangle about 3/16″ thick (that’s just under 1/4″).
  • Fold in three like a business letter.
  • Rotate so the top flap is pointing to the right. Roll again in sugar to make a rectangle 3/8″ thick (that’s just under 1/2″). Fold again in three.
  • Roll the dough out 8″ (for 3″ palmiers). Turn so the 8″ length is facing you.
  • Keeping the dough 8″ wide, roll it into whatever length necessary to make a square or rectangle 1/4″ thick.
  • Fold sides so that they almost touch at the center. Sprinkle with sugar and push it into the pastry with your rolling pin and pressing layers together.
  • Fold pastry in two as though closing a book. Press with the rolling pin to hold layers closer together.
  • Cut the dough into crosswise pieces 3/8″ thick.
  • Place on pastry sheet 3″ apart from each other (they spread out more than double their size).
  • Cover and chill at least 30 minutes.
  • Preheat oven to 450F and set rack in the upper-middle level.
  • Bake 6 minutes until, when you lift the cookie with a spatula, the bottom has begun to caramelize.
  • Remove from the oven, close the door, and rapidly turn the cookies over.
  • Bake another 3 – 4 minutes, or until the sugar has caramelized nicely. Keep an eye on them, they’re fragile and burn easily.
  • Remove one by one to a rack – they crisp as they cool.

Be aware that self control does not exist when these are in the room. Just be aware. = )

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