Pink Palmier Hearts

/ Monday, January 16, 2012

Next up in my collection of sweets for your someone special, palmier hearts. You don't need the skills of a budding pâtissier to pull off these French cookies. In fact, a box of frozen puff pastry and some sanding sugar is all it takes—surprising, considering how intricate the buttery layers look! Potential baker: If you picture yourself someday smooching your gent on the streets of Paris (or just love picturing him in Saint James stripes), give these a go. Who knows,  you may snag a few extra baiser for all of the hard work you did (not!) do putting them together! You're welcome.

1 box frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
1 cup sanding sugar

1. Lay 1 sheet puff pastry on a lightly floured cutting board, with the long edge facing you, and roll it out slightly to flatten. Fold the 2 short ends into the middle (to look like a book). 
2. Fold the 2 short ends into the middle again.
3. Gently press the 2 sides together to make a circular–heart shape. Wrap with plastic wrap and chill until firm, about 10 minutes.
4. Slice the log into 1/2-inch-thick pieces, reshape the hearts if necessary (they may flatten during slicing). One at a time, brush the edge of the hearts with egg and roll in sanding sugar, pressing to coat.
5. Transfer to a parchment-lined baking sheet and bake at 400˚ until puffed and golden, 10 to 15 minutes. Cool on baking sheets. Reroll in sanding sugar,  if desired.
6. Repeat with the remaining sheet puff pastry, or save for another project! 

Just saying....

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