Inspired by the elegance of patisserie counters and café displays, these crisp orange-zested palmiers from chef and author Betül Tunç blend caramelised layers with a hint of citrus and dark chocolate. A beautiful treat to savour any time.
MAKES 18-20 COOKIES
The coffee shops in big cities have always been a great source of fascination for me. Even without purchasing anything, I find joy in perusing their cake displays, taking in the sweet sights. Palmiers have always been the dessert stars of these coffeehouses for me – the unique shape, the caramelised taste, the sheer simplicity makes them irresistibly delicious.
These are among the simplest yet most gratifying cookies I’ve ever baked at home. And my secret? A touch of orange zest added to the sugar for an extra kick of flavour. As it bakes, the enticing aroma wafts through the house, tempting every heart. Once done, dipping them in chocolate transforms them into a treat that outshines even the fanciest coffee shop cookies.
Ingredients
Method
- In a small bowl, combine the orange zest and sugar. Remove the puff pastry from the fridge. If it has been chilling for more than 3 hours, let sit for 3 to 5 minutes at room temperature before rolling.
- Sprinkle 2 tablespoons of the sugar mixture over a clean work surface and place the folded puff pastry on top. Using a rolling pin, hit the top of the puff pastry evenly to flatten it slightly. Press to close any cracks that form.
Sprinkle 2 tablespoons of the sugar mixture evenly over the top of the puff pastry. Roll the dough into a 25 x 35 cm rectangle. The dough will be hard, but use the rolling pin to firmly press and roll the dough, continuing to press together any cracks that may form. Roll the dough over the rolling pin to lift it and spread 2 tablespoons of the sugar mixture evenly on the work surface once again. Unroll the dough over the sugar and top the dough evenly with the remaining sugar. Use your hands and rolling pin to gently press the sugar into the dough. - With a short side of the rectangle facing you, use a bench scraper to gently mark the middle of the dough horizontally. From the bottom, fold the dough up two times to 0.5 cm below the mark you made in the middle, pressing between each fold. Repeat the folding starting from the top so that both sides almost meet in the middle. Fold the dough in half at the middle “hinge” so the two sides meet.
If desired, you can add 1 or 2 more tablespoons of sugar over the sides of the dough. Carefully cover the dough with plastic wrap and place on a plate. - Refrigerate for 15 to 30 minutes.
- Preheat the oven to 200°C. Line two baking trays with baking paper.
- Transfer the dough to a work surface.
Using a sharp knife or bench scraper, cut the rough edges on the short sides of the dough so you have clean edges. Slice the dough into 1 cm-thick slices. Place the slices flat on the prepared tray, being sure to leave at least 5 cm between the cookies. Open the slices just slightly at the top so the cookies form a V shape. - Bake for 10 minutes. Remove from the oven and use a spatula to carefully flip each cookie.
Return to the oven and bake until golden brown, 7 to 8 minutes. - Transfer to a rack to cool for at least 30 minutes.
- Melt the chocolate chips in the microwave or over a pan of simmering water. Let the chocolate cool to room temperature.
- Line a cooling rack with baking paper.
Dip one of the top corners of a palmier into the chocolate and place on the rack.
Sprinkle with some orange zest and repeat with each cookie. Let cool completely before serving.
Notes:
- The sugar called for is perfect for my sweet tooth, but you can add 1 to 2 tablespoons more for rolling if you like a sweeter cookie.
- Store the palmiers in an airtight container at room temperature for 4 to 5 days.
This recipe was originally published in the article Turkish Delights in Issue 51 – The Space Between.
