Homemade Palmiers
Baking palmiers could be very time-consuming unless you follow this easy recipe. Prepare dough and bake it the following day, or freeze it to use within a month.
| Unsalted butter |
1½ cups
|
| Cold, cut into pieces
|
| All purpose flour |
3 cups
|
| Sour cream |
¾ cup
|
| Sugar |
1 cup |
Cut cold pieces of butter into flour until the mixture resembles coarse crumbs. Stir in sour cream.
Knead on a lightly floured surface until dough starts to hold together. Shape into an 8″ by 6″ rectangle, wrap in plastic and refrigerate overnight.
Preheat oven to 400 degree F., and line cookie sheets with parchment paper.
Sprinkle ½ cup or enough sugar evenly over a work surface. Cut dough in half. Refrigerate one piece of dough.
Roll the other half into a 14-inch square. Make a slight indentation in the center of the square. Tightly roll dough up to indentation so that both sides meet at the center. Incorporate as much sugar as possible into dough while rolling. Refrigerate.
Repeat the procedure with the second piece of dough.
Cut chill dough crosswise into ¼-inch thick slices (refrigerate again if dough becomes too soft to slice). Arrange them on prepared cookie sheets and bake for about 10 minutes.
Carefully turn palmiers over and continue baking until cookies have a deep golden color and sugar has caramelized.
Transfer to wire racks to cool.
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