Matcha Palmiers Recipes

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment paper.
• Pulse the butter, 3 tablespoons sugar, the cocoa powder, breadcrumbs, egg yolk, cinnamon and flour in a food processor until smooth.
• Spread the remaining 1 cup sugar on a clean surface. Unfold the puff pastry and set it on top of the sugar, pressing gently to coat. Flip and coat the other side, then roll out the sheet into a 13-inch square.
• Drop mounds of the cocoa mixture onto the puff pastry and spread in a thin, even layer. Using your fingers, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet it. Trim the short ends with a knife. (If the rolled-up dough is soft, refrigerate until firm.)
• Cut the dough roll crosswise into 1/2-inch-thick pieces and arrange cut-side down, about 2 inches apart, on the prepared baking sheets. Bake until golden and crisp on the bottom, 4 to 6 minutes; flip with a thin spatula, switch the position of the pans and continue baking until golden on the other side, 4 to 6 more minutes. Let cool 1 minute on the baking sheets, then transfer to racks to cool completely.

Steps:

• Position oven racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Spread the pecans on a baking sheet and bake on the upper rack until lightly toasted, about 5 minutes; let cool completely.
• Mix the butter and vanilla in a small bowl with a rubber spatula until smooth; set aside. Put the pecans, brown sugar, flour and salt in a mini food processor and pulse until finely ground. Spread the turbinado sugar on a work surface and top with the puff pastry. Press to coat the pastry in sugar, then flip the pastry and roll out into a 12-inch square.
• Spread the butter mixture almost to the edge of the pastry, then sprinkle with the pecan mixture, pressing gently to adhere. Using your hands, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet. Trim the ends of the roll.
• Line 2 baking sheets with parchment paper. Cut the dough crosswise into 1/2-inch-thick pieces. Arrange about 2 inches apart on the prepared baking sheets. Brush with the beaten egg. Bake until golden, 7 to 10 minutes. Carefully flip the cookies using a thin metal spatula, switch the pans and continue baking until the cookies are crisp and golden, 7 to 10 more minutes. Let cool completely on the baking sheets.

Steps:

• Preheat the oven to 450 degrees F.
• Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
• Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.