cinnamon-sugar palmiers
 
cinnamon-sugar palmiers

I remember having palmiers from a small Hungarian bakery a few blocks from my parents house when I was a child. My mom would be stopping in there on our way home from the library or the grocery store and would allow me to have one treat...I would, without fail pick a "butterfly cookie" every time.

ingredients:

  ½ package puff pastry
  ¼ cup sugar
  2 tablespoons cinnamon sugar
  ¼ cup corn syrup

directions:

1. Preheat oven to 425F. Roll out puff pastry on a lightly floured surface until it is about ½" thick. Transfer to a sugared (1/8 cup sugar) surface and continue to roll out to form a rectangle (it should be approximately 1/8" thick), pressing into sugar. Sprinkle with another 1/8 cup of sugar and the cinnamon sugar and roll a few more times to press sugar into dough.

2. With narrow end towards you, roll tightly until you reach the middle. Turn and do the same with the other side. Chill in freezer for 15 minutes. Cut into ¼" slices and place on parchment-lined baking sheet.

3. Bake 8 minutes. Meanwhile combine corn syrup with ½ tablespoon water. Using a pastry brush, lightly coat palmiers with corn-syrup mixture and then bake another 5 minutes. Turn cookies over, brush with corn syrup again and bake until golden brown, another 5 - 7 minutes.

4. Cool on wire racks and store for up to a week in an air tight container.

after-thoughts:

ยท this recipe is a conglomeration of a few palmiers recipes and my own ideas; I have no idea where any of the original recipes are from...but it has evolved each time I've made them...it will probably be different next time I make them again!

recipe origin: * adapted from a few different recipes...not an original, but close to it!