Today is our last cookie.
I hope you all enjoyed these last 12 days of Christmas cookies. Maybe you decided to make one or two of them for the holidays. Or maybe you will wait until after the New Year to try something. Either way, I have enjoyed sharing these recipes with you, and the memories that went along with a few of them.
This recipe is very simple and quick (unless you want to make your own puff pastry…then it ain’t so quick!). By now, the holidays are almost here, and if you have been baking like I have, you are ready for a no fuss cookie.
Angel Wings, also known as Palmiers, can be made savory or sweet. Today I am making sweet ones, but savory ones would make a great appetizer (you can do this by simply spreading pesto on the puff pastry before rolling, and sprinkling it with parmesan cheese).
1 sheet puff pastry, thawed (I used Pepperidge Farms brand)
1 cup sugar
1 tablespoon cinnamon
In a small bowl, mix together the sugar and cinnamon. On a flat work surface, spread half of the cinnamon sugar mixture, about the size of your puff pastry sheet. Unfold the puff pastry and lay down one sheet on top of the cinnamon-sugar. Sprinkle on the remaining cinnamon sugar. Using a rolling-pin, gently roll the dough out to about 10 x 12 inches. The rolling action will also be pressing the cinnamon sugar into the dough.
Take one long side of the dough and fold it into the center. Do the same with the other long side of the dough. Going back to the first side, fold that one more time into the center (you are folding on top of itself). Repeat for the other side. Finally, take the first side and fold it on top of the other side. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
Preheat oven to 400 degrees. Remove dough from the refrigerator and cut the dough into 24 pieces. Place 12 on each parchment paper lined cookie sheet. Note: the cinnamon-sugar will caramelize, so parchment paper, or silpat will allow for easier clean-up! Bake for 7 minutes remove from oven. Carefully flip each cookie. Return to the oven and bake another 6-8 minutes, or until puff pastry is done. Remove from oven and let cool for 10 minutes. After 10 minutes, they should peel right off and you can move them to a cooling rack. Enjoy!
Are you ready for Christmas? What do you still need to do?
Here is a recap of the previous recipes:
Made with love, not calories!