Peppermint Palmiers

Name: Peppermint Palmiers
Prep time: 30 min
Total time: 1 h 5 min
Yield: 20 serving(s)
Ingredients: 1/4 c. sugar, plus more for work surface; 1/8 tsp. kosher salt; 1/2 (17.3-ounce) package frozen puff pastry, thawed; 2 tbsp. unsalted butter, melted; 1/4 c. finely crushed peppermints

These beautiful French cookies are dusted with a seasonal treat.

By Torie CoxPublished: Oct 31, 2022

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Becky Luigart-Stayner

Yields:

20 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 5 mins

Though they may look like they take hours to assemble, a half sheet of store-bought puff pastry makes them surprisingly straightforward to make. Serve them at your next Christmas party with cups of peppermint eggnog, pictured, for a cooling winter treat.

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Ingredients

1/4 cup sugar, plus more for work surface
1/8 tsp. kosher salt
1/2 (17.3-ounce) package frozen puff pastry, thawed
2 Tbsp. unsalted butter, melted
1/4 cup finely crushed peppermints

Directions

1. Step 1Stir together sugar and salt in a bowl.
2. Step 2Unroll puff pastry onto a lightly sugared work surface. Sprinkle with sugar-salt mixture. Use a rolling pin to roll the pastry to a 13- by 13-inch square, pressing sugar into pastry. Roll up tightly from one end, like a scroll, until the center of the pastry is reached. Repeat with the other side, so that you have two rolled scrolls of dough that meet in the middle. Wrap in plastic wrap and freeze 30 minutes.
3. Step 3Preheat oven to 425°F. Line a baking sheet with parchment paper. Slice dough into 20 (1/2-inch-thick) slices and place 2 inches apart on prepared baking sheet. Bake 10 minutes. Flip palmiers, and bake until golden brown, 3 to 4 minutes. Transfer to a wire rack. While warm, brush tops with butter and sprinkle with crushed peppermints. Cool completely on wire rack. Palmiers are best the day they are made but can be stored in an airtight container at room temperature up to 3 days.