Adapted from Sarabeth's Bakery

Note: These cookies must be started at least one week before you are ready to eat them.


About This Recipe

Yield:about 30 cookies
Active time:30 minutes
Total time:one hour 15 minutes, plus 1 week to freeze dough
This recipe appears in: Cookie Monster: Palmiers


  • 1 pound puff pastry dough, chilled but not frozen
  • 1 cup sugar, divided
  • Flour for rolling


  1. 1

    On a large, lightly floured work surface, roll puff pastry into an approximately 17 by 13 inch rectangle, 1/8th of an inch thick. Transfer dough to a baking sheet.

  2. 2

    Clean flour from work surface and sprinkle 1/3 cup of sugar over an area that equals the size of the puff pastry rectangle. Place pastry over sugar. Sprinkle another 1/3 cup of sugar over the puff pastry.

  3. 3

    Use a rolling pin to gently press sugar into puff pastry. Trim pastry into a 16 by 12 inch rectangle, with long side at top.

  4. 4

    Fold top edge of dough down 2 inches. Fold bottom edge of pastry up 2 inches. Repeat, alternating edges, until sides are 1/4 inch apart.

  5. 5

    Fold pastry in half at the gap, creating one long strip. Lightly press down on strip to compress layers.

  6. 6

    Use a rolling pin to gently roll out length of pastry to 24 inches. Cut dough in half forming two 12 inch long strips.

  7. 7

    Cover each strip of dough with plastic wrap and freeze for at least one week and up to one month.

  8. 8

    The night before you want to bake cookies, take dough out of freezer and let defrost in refrigerator overnight.

  9. 9

    When you are ready to bake, preheat oven to 350° F. Line two baking sheets with parchment paper.

  10. 10

    Place 1/3 cup sugar in a shallow bowl. Unwrap dough and use a sharp knife to cut each dough strip into 1/2 inch wide pieces. Dip each piece in sugar to coat.

  11. 11

    Place cookies cut side up on the baking sheets and bake until golden, about 30 minutes.


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