Layer on layer usage of phyllo in the Middle East inspired the creation of puff pastry. Palmier was found in France and Austria at the beginning of the 20th century, and the main ingredient was puff pastry. Our household love this addictive cookie. For years we bought it from Konak or Benek Bakeries of Nişantaşı district or Tadal Bakery of Levent district of Istanbul, and ate it as fresh as it could be. Unfortunately today most of the bakeries in Istanbul bake palmiers on order, since it's at its best when consumed fresh.
After some research and trials of my own, I reached some consistency. Nowadays I prefer to buy fresh puff pastry or make my own, but at the beginning I also cooked tasty palmiers with frozen dough.
ingredients
- 150 grams sugar
- zest of 1 orange
- 1 tsp cinnamon
- 300 grams puff pastry
preparation
- Put sugar, orange zest and cinnamon to a zipper bag, shake for a minute or two to mix well.
- Roll out puff pastry to 14x10 in (35x25 cm) rectangle, roll onto the rolling pin.
- Sprinkle 1/3rd of the sugar mixture on the bench and unfold puff pastry onto the sugar. Pour 1/3rd of the sugar mixture on top, spreading it evenly on the puff pastry, roll out the dough some more so the sugar is pressed into the puff pastry on top and bottom. Roll in from long side towards the center right to the middle. Do the same from the other side, so they meet in the middle. Press a little to stick, rest in the fridge for an hour.
- Remove from refrigerator. Slice the dough into 3/8-in (1 cm) slices and place the slices on parchment paper lined tray. Sprinkle rest of the sugar on top. Bake in preheated 430°F (220°C) oven for 12-15 min, turning the palmiers over and rotating the tray midway. Remove from oven.
- Slide parchment paper on to the bench to stop cooking. Use a spatula to peel off palmiers when cold.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
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