Three-Sugar Palmiers (Palm Cookies)
1/2 cup each of Demerara, Azúcar Morena, and Sanding Sugars
1/8 teaspoon kosher salt
2 sheets puff pastry
(I made my own a day ahead this time, and refrigerated it overnight.
But I have used pre-made frozen puff pastry many times, with good results.)
Preheat the oven to 450 degrees F.
Combine the 3 sugars and kosher salt.
Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry.
Make certain that the pastry has an even covering of sugar.
With a rolling pin, using even pressure, roll across the dough until the sugar is pressed into the puff pastry uniformly.
Now with the tips of your finger, roll the sides of the square toward the center until you have what looks like 2 side-by-side “jelly-roll” shapes that meet in the middle.
Refrigerate for 15-30 minutes for easier slicing.
Slice the dough into 3/8-inch slices and place the slices, on baking sheets lined with parchment paper or Silpat silicone mat.
Bake the cookies for 6 minutes or until just caramelized and pale brown on the bottom.
Then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side.
*** Watch these cookies carefully as they can very easily burn…!
If you have an older oven as I do, or are unsure about how hot your oven runs, get an inexpensive internal oven thermometer at the hardware store.
I got one last year about for $5.00 USD.