Cranberry Pistachio Palmiers
by Sarah Kwan
1 1/2 cups granulated white sugar
1/2 cup dried cranberries
1/2 cup roasted, salted shelled pistachios
Preheat the oven to 425F.
Spread 1/2 cup of sugar on a baking sheet. Place one sheet of puff pastry on the sugar, then sprinkle 1/4 cup of sugar on top of the puff pastry. Roll out the puff pastry into an 11" x 11" square, so that the sugar is pressed into the pastry.
Chop the cranberries and pistachios together (the slight stickiness of the cranberries keeps the pistachios from spreading too much). Spread out half of this mixture on the puff pastry.
Fold one side of the pastry halfway towards the middle, and do the same with the other side. Fold each side again so that they meet in the middle. Finally, fold one half over the other.
Repeat with the second sheet of puff pastry.
With a sharp knife, slice the pastry into 3/8" slices and place on a baking sheet lined with parchment paper or a Silpat. Be sure to leave space between each, as the puff pastry will expand outwards as it bakes.
Bake for 7-8 minutes or until the sugar on the bottom is golden and caramelized. With a thin turner or spatula, flip the cookies over, then bake for another 4-5 minutes.
Remove to a cooling rack and let cool completely.