Making 2 ingredient palmiers cookies. In this recipe video, we'll show you how to make palmiers cookies using only 2 ingredients! This is how to make only 2-ingredient palmier cookies!
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Palmiers are a quintessential French cookie. Made with caramelized puff pastry, they are crispy and flaky. When you use store-bought puff pastry, you can prepare a batch very quickly. But if you are looking for an authentic pastry shop version, you can find our Puff Pastry recipe above. I encourage you to try it—you will realize that it’s not that hard to make your own. You will only need half of the batch for these palmiers, but you can keep the rest in the freezer and use it for any recipe in your repertoire that calls for puff pastry. The finished palmiers log can be frozen, uncooked, before slicing it into cookies.

A palmier, pig's ear, palm heart, or elephant ear is a French pastry in a palm leaf shape or a butterfly shape, sometimes called palm leaves, cœur de France, French hearts, shoe-soles, or glasses that was invented in the beginning of the 20th century.

If you love this how-to-make 2 ingredient palmiers cookies recipe let us know what you think in the comments below! #dished #cookies #palmiers

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Equipment used in this video:
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0:00 Preparing the palmiers cookies
1:41 Baking the palmiers cookies
2:40 Serving the palmiers cookies

Food used in this palmier recipe video:
Granulated Sugar: [ Ссылка ]

Ingredients for making 2 ingredient palmiers with puff pastry cookies:
1 pound puff pastry (See Recipe Above)
2 cups (400 grams) granulated sugar

Instructions for making palmiers cookies:
- Place the puff pastry at the center of a heavily sugared surface, and heavily sprinkle more sugar on top of the dough
- Roll out the dough into a thick rectangle, continuously adding sugar underneath and on top of the dough while rolling
- Roll the two short edges of the dough toward the center by folding one side over, then doing the same thing on the other side of the rectangle
- Continue folding the dough over itself one side at a time
- The sides will become thicker as you continue to fold on each side
- Continue rolling until the two sides meet at the center of the dough, making sure to roll tightly
- Fold one side over the other, like closing a book, then place the dough in the freezer for at least 45 minutes, or until it is completely chilled through
- You can keep the dough frozen, well wrapped in plastic and stored in an airtight container, for up to 1 month
- Preheat the oven and line a baking sheet with parchment paper
- Remove the dough from the freezer and cut it into thick slices
- Place the slices on the baking sheet and sprinkle their tops with a little more sugar
- Cover with another sheet of parchment paper, then place a rectangular wire cooling rack on top of the parchment
- This will prevent the cookies from puffing up too much
- Bake for 15 to 20 minutes, or until the cookies are a light golden brown color
- Be careful: They will go from just the right color to burnt in no time, so keep an eye on them; check for by lifting the edge of the cooling rack and parchment paper
- The first time you make them, check the color after about 13 minutes
- Once they begin to caramelize, it should only take about 2 more minutes for them to be golden brown
- Remove from the oven, remove the cooling rack, and let the cookies cool completely on the baking sheet

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