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Lemon Rosemary Palmiers

August 16, 2009 by Joy the Baker 120 Comments

Lemon Rosemary Palmiers

Let’s play a game called What’s on Your Nightstand?.  What?  Too personal?  Oooh come on!  We’re all friends here.  Let’s try to figure out what our night stands say about the state of our lives.

On my night stand is:

1 Ikea lamp.

A water color painting made by my aunt in the 80’s.

A cup of what once was hot lemon water with honey, now just a mass of lemon seeds at the bottom of a mug.

A glass bowl with a ring and a business card for a French bed and breakfast.

Two books:  Unaccustomed Earth and Seize the Day.

My credit card, and a small bowl with cookie crumbs in it… Lemon Rosemary Palmier cookie crumbs.

What might my night stand contents say about me?  I love a home furnishing bargain.  When I run out of tea I make do with lemons.  I can’t sleep in jewelry and I like to daydream about vacationing in the French countryside. I either read a book or go internet shopping before I fall asleep, and I eat cookies in bed.  All things considered, it seems like a pretty cushy and self indulgent life…. plus, cookies!

Lemon Rosemary Palmiers

Lemon Rosemary Palmiers

I’ve taught you how to make Palmiers.  Have you made them yet?  It’s amazing how easy they are.  The only trick is to get the right store-bought puff pastry.  Make sure to buy an all butter puff pastry like Dufour.  Puff pastries that aren’t made with all butter are liable to have all sorts of mystery fat in them.  Ick.

These Palmiers are flavored with lemon zest and fresh rosemary.  They’re delicate and sophisticated but delicious enough to munch on in bed on a Saturday night.

Lemon Rosemary Palmiers

Lemon Rosemary Palmiers

Print this Recipe!

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.

What’s that?  You have a little rip on the seam of your puff pastry!? Me too.  Maybe just try to patch that up a bit.  But really?  It’s not that big a deal.  Don’t sweat it!

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.

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Reader Interactions

Comments

  1. Amelia

    December 4, 2011 at 1:18 am

    These were absolutely delicious and looked exactly like your photos. Thanks for introducing me to Palmiers!

    Reply
  2. Menthe

    January 30, 2011 at 11:25 am

    The last batch of palmiers is in the oven now and these are delicious! I used dried rosemary because I didn’t have any fresh in hand and it worked out well, although I’m sure fresh would’ve been even better. Now I know one way to use up the rosemary I’m going to grow in my garden next summer.

    Reply
  3. Patricia

    November 18, 2010 at 10:06 am

    Any idea about the shelf life????

    Reply
  4. Alexa

    July 14, 2010 at 2:16 pm

    I discovered your website an two hours ago, ran over the road to buy pastry and instantly came back and made these and WOW…amazing. Just screwed my diet eating two straight out of the oven. THANK YOU!

    Reply
  5. Lena....

    May 20, 2010 at 8:53 pm

    Hey Joy,
    Love these little cookies, they are so delicate and good looking!
    Unfortunately, i attempted to make these little wonders with dough from scratch and it was quite a disaster. Still i love visiting this page.
    Love your blog!

    -Lena

    Reply
  6. Sarah

    April 15, 2010 at 11:15 am

    I’m new to the world of baking blogs. (But not to the world of baking!) And I absoutely love yours. Reading your posts always cheer me up. Especially when I read ones like this. I was looking through your old recipes and saw that you were reading Jhumpa Lahiri and got very excited because I love Jhumpa Lahiri. A lot. I keep her collected works permanently on my bedtside table simply because I love them so much and refer to them so often that putting them back on the shelf seems unnecessary.
    Anyway, I’m sorry that this is so random. But I always like it when people like the same books as me, so I thought I’d leave a comment.

    Reply
  7. Joannbm

    December 20, 2009 at 10:37 am

    I love these. I was amazed at how easy it is to work with puff pastery. I had never done this before. You’ve started a new tradition for me. Thank YOU!!!!

    Reply
  8. Leallyter

    October 11, 2009 at 12:35 am

    Hello, it really interesting, thanks

    Reply
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Trackbacks

  1. Meal Plan: May 10-May 16 | A Girl Named Allyn says:
    May 13, 2015 at 7:14 am

    […] Lemon rosemary palmiers […]

    Reply
  2. Palmiers | Adventures Français! says:
    March 31, 2015 at 8:04 pm

    […] My recipe is from Joy Wilson’s book Homemade Decadence. Here’s her recipe for lemon rosemary palmiers: https://joythebaker.com/2009/08/lemon-rosemary-palmiers/ […]

    Reply
  3. LEMON ROSEMARY PALMIERS | Maison de recette says:
    August 12, 2014 at 2:47 am

    […] recipe taken from here […]

    Reply
  4. Cardamom Orange Palmiers « Take a Megabite says:
    July 28, 2011 at 4:55 am

    […] Cardamom Orange Palmiers Recipe inspired by ingredients I just had + Joy the Baker […]

    Reply
  5. Spring Fever Cookies | Starving for More says:
    February 28, 2011 at 12:29 am

    […] late winter blues, and if you’re like me these cookies are just the ticket.  Originally from Joy the Baker (and adapted only a bit), this recipe is remarkably easy, and the flavors and aromas offer a big […]

    Reply
  6. Rosemary Palmiers « Take a Megabite says:
    November 4, 2009 at 7:26 pm

    […] Rosemary Palmiers Recipe adapted from Joy the Baker […]

    Reply
  7. Lemon Rosemary Palmiers – Joy the Baker - This Cat Can Cook! says:
    November 3, 2009 at 3:54 am

    […] via Lemon Roseary Palmiers | Joy the Baker. […]

    Reply

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