When we made these in school we had to make our own laminated or puff pastry dough. Basically, laminated dough is the same as croissant dough but doesn’t include the fresh yeast. Furthermore, puff pastry is made with alternating layers of dough and butter- lots of butter. As a result, the finished product is extremely flaky, buttery, and delicious. Good news though- you don’t have to make your own puff pastry dough to create these little bites of flaky goodness. Almost every grocery store carries puff pastry dough in the freezer section.
For this recipe you will need:
2 sheets puff pastry dough, defrosted
2 cups granulated sugar
1/8 tsp salt
1 Tbsp cinnamon
Allow the puff pastry dough to thaw in the refrigerator because it needs to be chilled when handled. Once it is defrosted and ready to go, remove from the fridge and unwrap. Combine the sugar, salt and cinnamon in a large bowl. Sprinkle 1/4 of the mixture onto your counter top, marble, or board. Lay the puff pastry dough onto the sugar and sprinkle another 1/4 sugar mixture onto the puff dough. With a rolling pin, roll the dough until it’s 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers of puff pastry dough. Cut 1/2″ thick slices and place cut side up onto parchment paper lined baking sheets.
Place the second sheet of puff pastry onto the sugared board or counter top and repeat the same process. Slice and arrange on baking sheets lined with parchment paper. Bake the cookies for 6-8 minutes until caramelized and brown on the bottom and flip over with a spatula and bake for an additional 5-6 minutes, until caramelized on the other side. Allow the palmiers to cool before devouring. These go great with your afternoon cup of tea or coffee.