How to Make Coeur De Palmier

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How to Make Coeur De Palmier Recipe
31 Steps
Ingredients
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1

Are you making these for yourself or for someone else? If you're gonna eat them or if you like the people who are going to eat them then do the dough by hand otherwise screw them and go the easy way!

2
2 cups flour

2 cups flour

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3
1/2 tsp salt

1/2 tsp salt

4
On the work surface combine the flour and the salt

On the work surface combine the flour and the salt

5
Pour the cold water little by little in the middle and stir by hand without overworking the dough.  It should look ragged.

Pour the cold water little by little in the middle and stir by hand without overworking the dough. It should look ragged.

6
Yum

Yum

7
I know what you're thinking, "this is not enough butter" ... Actually this is what the recipe calls for but if you don't feel like running on the treadmill for a week reduce the amount to 2 sticks.

I know what you're thinking, "this is not enough butter" ... Actually this is what the recipe calls for but if you don't feel like running on the treadmill for a week reduce the amount to 2 sticks.

8
I know, I know... Stop whining

I know, I know... Stop whining

9
There's a ball of dough somewhere in there

There's a ball of dough somewhere in there

10
It is not just rolling but more like pounding the butter into the dough until you have a rectangle

It is not just rolling but more like pounding the butter into the dough until you have a rectangle

11
Fold the 2 ends to the middle

Fold the 2 ends to the middle

12
Then fold in half, that's 1 turn. We just need 2 more!

Then fold in half, that's 1 turn. We just need 2 more!

13
Roll again to a rectangle

Roll again to a rectangle

14
Forgot to say don't do this if your kitchen is really hot or you'll have a mess in your hands. Refrigerate for 15 minutes if the butter gets soft.

Forgot to say don't do this if your kitchen is really hot or you'll have a mess in your hands. Refrigerate for 15 minutes if the butter gets soft.

15
Fold the 2 ends to the middle again.  Phase 1 of second fold

Fold the 2 ends to the middle again. Phase 1 of second fold

16
Fold in half again.  2nd fold is complete, 1 more

Fold in half again. 2nd fold is complete, 1 more

17
Looks good, same procedure for the 3rd fold

Looks good, same procedure for the 3rd fold

18
Cover with plastic wrap and refrigerate for 30 minutes

Cover with plastic wrap and refrigerate for 30 minutes

19
Cover the work surface with granulated sugar

Cover the work surface with granulated sugar

20
Roll to a 9 by 13 rectangle, spread sugar on the top and roll out lightly, pushing sugar into the dough

Roll to a 9 by 13 rectangle, spread sugar on the top and roll out lightly, pushing sugar into the dough

21
Make it look pretty for the photo

Make it look pretty for the photo

22
Fold 1 inch on both side

Fold 1 inch on both side

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Second fold

Second fold

24
Roll lightly

Roll lightly

25
Last fold and roll

Last fold and roll

26
Cover with plastic wrap and refrigerate 15 minutes

Cover with plastic wrap and refrigerate 15 minutes

27
Cover the cooking sheet with parchment paper

Cover the cooking sheet with parchment paper

28
Cut the cookies

Cut the cookies

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Place them on the baking sheet

Place them on the baking sheet

30
Cook at 375F for 15 minutes then flip the cookies and cook another 4 minutes. CAREFUL WHEN HANDLING THE COOKIES, THE SUGAR IS EXTREMELY HOT

Cook at 375F for 15 minutes then flip the cookies and cook another 4 minutes. CAREFUL WHEN HANDLING THE COOKIES, THE SUGAR IS EXTREMELY HOT

31

If you don't want to make the pastry dough by hand just buy puff pastry dough at the store, I won't tell anyone.

Ingredients

1 Cup Butter 
2 Cups Flour 
½ Teaspoons Salt 
Cups Cold water 
Granulated sugar 
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