Cardamom and Berry Jam Palmiers (Edit recipe)

One of the best metrics to determine how popular a cookie is: how long the batch lasts. Solely based on this, this may be my favorite dessert yet. They never last longer than a couple of days!

20 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	92
Fat:	6 g
Carbohydrates:	9 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	91 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.

by Kate Strangfeld

View original recipe

Serves: 16

Ingredients

14 oz Puff Pastry
4 oz , or jam of your choice
1 pinch Cardamom Seed
1 pinch Raw Sugar
1 pinch Sea Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees.
On a parchment paper, lightly roll out puff pastry so it is flat and just a bit larger than its original size. The key to puff pastry and handling it is keeping it cold! Place back in fridge for a few minutes if you find it sticking or hard too handle.
Spread jam onto puff pastry, starting from the center. The jam would be one thin layer. Leave about 1/2’’ border on the outside with no jam.
From each width end, roll in the puff pastry three times into the center (see below). Then stack on top of each other so it’s a roll. Cut the roll into 1’2’’ slices and place face up onto the baking sheet. Give a good amount of space in between the pieces because they will expand.
Place in freezer for 15 minutes before baking. Right before putting them in the oven, sprinkle just a bit of flaky sea salt on each piece. Then place in oven for 8 minutes, until golden on one side. Flip and continue to bake until golden brown, another 8 minutes.
Serve immediately. Store in airtight container in fridge for a few days.