Cardamom Palmiers

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Cardamom Palmiers

 

1/3 cup sugar

1/2 teaspoon ground cardamom

1 sheet frozen puff pastry, about 9 ozs. thawed

 

In a small bowl, stir together the sugar and cardamom. Sprinkle a work surface

with about 1 tablespoon of the cardamom-sugar. Open the sheet of pastry atop the

sugar and roll it out into a rectangle about 9 by 11 inches and 1/8-inch thick.

Cut the pastry lengthwise into 3 uniform strips each about 3 inches wide.

Sprinkle each strip evenly with 1 tablespoon of the cardamom-sugar. Gently fold

both ends of 1 pastry strip inward so they meet in the center. Then bring both

sides in to meet at the center, like closing a book; do not compress. Roll the

outside in more cardamom-sugar to coat. Repeat with the 2 remaining pastry

strips. Refrigerate for 30 minutes.

Preheat an oven to 350 degrees.

Grease 2 cookie sheets.

Using a sharp knife, cut the pastry strips crosswise into slices 1/2-inch thick.

Arrange the slices on the prepared cookie sheets, loosening the coil of each

cookie slightly and spacing them about 2 inches apart. Yields 18 cookies.