Shelly's Recipe

LEMON ROSEMARY PALMIERS

Category: Roll Ups / Pinwheels

1 pkg puff pastry
1 scant cup sugar
Zest of 1 large lemon or 2 small lemons
1 tsp finely chopped fresh rosemary

Preheat the oven to 400. Finely chop fresh rosemary and set aside. Measure out one cup of sugar. On a clean, flat surface rub lemon zest into the sugar using a bench knife or the back of a spoon. The sugar will become fragrant as the zest is rubbed into it. Sprinkle about half of the lemon sugar onto a clean work surface. Unfold the thawed puff pastry onto the sugared surface and sprinkle the top of the pastry with the remaining lemon sugar.

Unfold the dough roll it, extending to about 1/2 to 1-inch on all sides.

Sprinkle the surface with fresh rosemary. The pastry should be roughly 8x12 inches in size. Now start rolling. Roll up the left vertical side towards the center seam. Roll the right vertical side towards the center too. Gently press together. Wrap in plastic wrap and refrigerate for an hour, or until cold and firm.

Remove dough from the fridge and slice in 1/2-inch slices. Place on lined baking sheet. Bake at 400 for 10 to 15 minutes of until golden brown.

You may want to rotate the baking sheet halfway through baking. Keep a close eye on the cookies after about 11 minutes. They might burn quickly. Remove from the pan immediately after they come out of the oven.