Lemon Palmiers

WARNING: this recipe is wicked easy!

Easy Peasy Lemon Squeezy….

Recently I watched an old episode of Julia Child, making amazing dishes using puff pastry.  I am not that patient.  I have absolutely no desire to fold and chill, fold and chill, cut and chill some more. But I do appreciate the puff pastry’s amazing flaky layers. Puff pastry is perfect for a wide variety of cookies, including palmiers.

My solution is tube crescent dough. The only ingredients you need to mix are for the yummy cream cheese filling.

Lemon Palmiers

2 tubes large crescent dough
8 oz. cream cheese, softened
zest from 2 lemons
1/3 Cup confectioners sugar
1 tsp. lemon juice
1/2 tsp. vanilla vodka or rum
1 Tbs. white sugar
1 egg
3 Tbs. milk
  1. Mix the softened cream cheese, 1/2 of the lemon zest, the vodka, lemon juice and sugar together until well blended and set it aside.
  2. Mix the remaining lemon zest, with 1 Tbs sugar and set it aside.
  3. Whisk the egg with the milk to create an egg wash and set it aside.

  1. On a large cutting board or cookie sheet covered with parchment, sprinkle a little all-purpose flour. Next, pop open a tube of dough and carefully roll it out on the paper.  Sprinkle some flour on top of the dough and with a rolling pin; gently press the dough out, closing all seams and perforation marks.
  2. Spread 1/2 of the cheese filling onto the dough. With the long edge facing you, gently roll the dough 3″ away from you. Do the same thing with the remaining long edge, except roll it towards you. Keep rolling each edge until the rolled edges meet in the middle.
  3. With a knife, cute 1/4″-3/8″ slices and place cut side down on a parchment lined cookie sheet. Brush each slice with some of the egg wash you set aside earlier. Then sprinkle each slice with the lemon sugar mixture.
  4. Bake in a 375 degree preheated oven for 12-15 minutes. Remove from oven when the edges start to brown. Transfer cookies to a wire rack to cool.
  5. Repeat with the remaining tube of crescent dough.

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