One of the best metrics to determine how popular a cookie is: how long the batch lasts. Solely based on this, this may be my favorite dessert yet. They never last longer than a couple of days!
There’s just no resisting a buttery, flakey puff pastry. This recipe is adapted from @sarahkietfer 100 cookies (highly recommend!), but I like to make mine on the less sweet side, opting for more jam and no extra sugar. Choose whatever jam sounds good— I’ll usually go for a berry based one that has no added sugar.
Cardamom & Berry Jam Palmiers
- 1 14-oz sheet puff pastry, (I recommend the Dufour brand)
- 4 ounces jam of your choice (I loved anything with berries)
- light sprinkle cardamom
- optional: dusting of turbinado sugar
- sprinkle of flaky sea salt
- Preheat oven to 400 degrees.
- On a parchment paper, lightly roll out puff pastry so it is flat and just a bit larger than its original size. The key to puff pastry and handling it is keeping it cold! Place back in fridge for a few minutes if you find it sticking or hard too handle.
- Spread jam onto puff pastry, starting from the center. The jam would be one thin layer. Leave about 1/2’’ border on the outside with no jam.
- From each width end, roll in the puff pastry three times into the center (see below). Then stack on top of each other so it’s a roll. Cut the roll into 1’2’’ slices and place face up onto the baking sheet. Give a good amount of space in between the pieces because they will expand.
- Place in freezer for 15 minutes before baking. Right before putting them in the oven, sprinkle just a bit of flaky sea salt on each piece. Then place in oven for 8 minutes, until golden on one side. Flip and continue to bake until golden brown, another 8 minutes.
- Serve immediately. Store in airtight container in fridge for a few days.