Lemon Rosemary Palmiers

Lemon Rosemary Palmiers

(Recipe from Joy the Baker)

1 package puff pastry

1 scant cup of sugar

zest of 1 large lemon or 2 small lemons

1 teaspoon finely chopped fresh rosemary

Preheat the oven to 400 degrees F. Finely chop fresh rosemary and set aside.  Measure out one cup of granulated sugar (it doesn’t have to be exact).  On a clean, flat surface rub lemon zest into the sugar using a bench knife or the back of a spoon.  The sugar will become fragrant as the zest is rubbed into it.  Sprinkle about half of the lemon sugar onto a clean work surface.  Unfold the thawed puff pastry onto the sugared surface and sprinkle the top of the pastry with the remaining lemon sugar.

The Dufour Puff Pastry unfolds out of the package just about the length and width you’re looking for.  You’ll just need to roll it to thin it a bit, extending it about 1/2 to 1-inch on all sides.

Sprinkle the surface with fresh rosemary.

Your puff pastry should be roughly 8(to10)x12-inches in size.  Now start rolling.  Roll up the left vertical side towards the center seam.  Roll the right vertical side towards the center too.

Gently press together.  Wrap in plastic wrap and refrigerate for an hour, or until cold and firm.

Remove dough from the fridge and slice in 1/2-inch slices.  Place on lined baking sheet.  Bake in 400 degree F oven for 10 to 15 minutes of until golden brown.  You may want to rotate the baking sheet halfway through baking.  Keep a close eye on the cookies after about 11 minutes.  They might burn quickly.

If using just a greased and floured baking pan instead of a parchment or silicone lined pan, remove the cookies from the pan immediately after they come out of the oven.  If you’ve lined you baking sheet, you’re fine to let the cookies cool on the sheet.