Preheat the oven to 450 degrees.
Combine 1/2 cup of the sugar and kosher salt and
pour it over a flat surface such as a wooden
board or marble slab. Unfold the sheet of puff
pastry onto the sugar mixture.
Evenly spread a thin layer of vanilla bean past
onto the puff pastry.
Combine 1/2 cup of the sugar and the cinnamon and
spread it evenly on the puff pastry. This is not
about sprinkling, it's about an even covering of
sugar. With a rolling pin, lightly roll the dough
until it's a 13-inch square and the sugar is
pressed into the puff pastry on top and bottom.
Fold the sides of the square toward 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 one half over the other half as
though closing a book. You will have 6 layers.
Slice the dough into 3/8-inch slices and place the
slices, cut side up, on baking sheets lined with
parchment paper.
Bake the cookies for 6 minutes, or until
caramelized and brown on the bottom, then turn
with a spatula and bake for another 3 to 5
minutes, until caramelized on the other side.
Transfer to a baking rack to cool.
Originally Submitted
12/8/2016
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