– Pack of puff pastry dough

-Cinnamon sugar or regular white sugar. Your choice or mix the two.

Yes, only 2 ingredients!

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-Preheat the oven to 425 degrees.

-Sprinkle your work surface with about ¼ c of sugar.

-Defrost 1 or 2 sheets of the pastry dough on your counter (depending on how many palmiers you want)  then carefully roll out a sheet. Sprinkle the dough with about 2-3 TBS of sugar.

-Roll the dough to about a 14×10 rectangle with a rolling pin. Sprinkle ½ cup more sugar on the dough within about ½ inch of the edge and press the sugar lightly into it so it sticks.

-Carefully score a line down the middle of the dough but don’t cut all the way through. Starting at one of the short sides of the dough, carefully roll it, like a jelly roll, up to the score mark. Do the same with the other side so the dough rolls meet in the middle.

-Put in the fridge for about 15-20 minutes. The original recipe said to freeze the dough but they were too hard and the dough crumbled apart. Refrigerating them works much better!

– Cut the rolls into ½ inch pieces using a sharp knife and place them on a lined baking sheet. Sprinkle about 1 TBS of sugar on the cookies’ tops and bake for about 8 minutes. Turn the cookies over and sprinkle one more TBS of sugar on the other side and bake for about 3 minutes until they are golden brown. They look like little hearts! Cool and enjoy! 

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These little French Palmiers (pronounced palm-yeh-z) are the perfect treat for those cool, crisp fall afternoons accompanied by a cup of coffee or tea. 

Originally, I was going to make a batch for my nephew’s wedding this summer but found out these pastries are not freezable. Since the wedding was out of state they wouldn’t stay fresh for that long. I lucked out because I learned how to make them, and then got to enjoy the recipe! (In case you’re wondering, I chose to make  another kind for the wedding that traveled and froze well..peanut butter cookie hearts..)

It’s crazy that there are only 2 ingredients that take virtually no time to make! They are best eaten as soon as they cool…so sugary and crunchy! 

So next time you’re at the grocery store, grab a box of puff pastry and throw it in your freezer. On a cold, rainy fall afternoon, give these a try. You won’t regret making (and eating) them! Enjoy!