Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Puff-Pastry Turkeys Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 9, 2019 Rate PRINT Share Close Photo: Alpha Smoot Prep Time: 25 mins Total Time: 1 hr Yield: 12 Serve these palmier cookies honoring the Thanksgiving turkey, and even vegetarians can have a taste. Sprinkle store-bought puff pastry with cinnamon sugar and shape the five "feathers" by folding the dough, then slice and bake till crisp. Melted chocolate glues on the gobblers' funny features: a white-chocolate-chip eye (with a dot of chocolate for the pupil), a candied-sunflower-seed beak, and a dehydrated-strawberry wattle. Cook Mode (Keep screen awake) Ingredients ½ cup sugar ½ teaspoon ground cinnamon 1 sheet frozen all-butter puff pastry, such as Dufour, thawed Melted semisweet chocolate, white-chocolate chips, candied sunflower seeds, and freeze-dried strawberries, for decorating Directions Preheat oven to 400 degrees. In a small bowl, stir together sugar and cinnamon. Sprinkle half of mixture on work surface. Unfold pastry over sugar mixture; sprinkle with 2 more tablespoons of sugar mixture. Roll pastry out to a 12-by-18-inch rectangle. Cut a 3-inch strip from short end. (If dough gets too soft, refrigerate 30 minutes.) Fold long ends of larger rectangle to meet in center. Then fold in half so short ends meet. Fold reserved strip of dough in half so short ends meet; place on bottom half of larger piece, with folds facing same direction. Fold top half over smaller piece of dough to cover. Gently roll over dough to seal. Freeze until firm but still pliable, 20 minutes. Slice into twelve 1/2-inch-thick pieces. Dip cut sides in remaining 2 tablespoons sugar mixture.Transfer to a baking sheet; bake, flipping once halfway through, until crisp and dark golden, 22 to 25 minutes. Let cool slightly, then transfer to a wire rack with a spatula. Let cool completely. Dip a toothpick in melted chocolate to use as "glue" to adhere an upside-down white-chocolate-chip eye, a candied-sunflower seed beak, and a freeze-dried-strawberry wattle (a small torn piece) and to draw pupil on each palmier. Originally appeared: Martha Stewart Living, November 2018 Rate It PRINT