Directions

1. 1

   In a large bowl, whisk together flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Cut the cold butter and cream cheese into small cubes and add to the flour mixture.

2. 2

   Using a pastry cutter or your fingertips, work the butter and cream cheese into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.

3. 3

   Add ice water 1 tablespoon at a time, mixing gently just until the dough comes together. Form it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

4. 4

   In a small bowl, combine 1 cup granulated sugar, cardamom, and 2 large pinches of salt.

5. 5

   On a lightly floured surface, roll the dough into a rectangle about 1/8 inch thick. Sprinkle the cardamom sugar mixture evenly over the surface.

6. 6

   Starting from one long edge, tightly roll the dough toward the center, then roll from the opposite edge toward the center, creating an S-shape or double roll.

7. 7

   Slice the roll into 1/2-inch-thick pieces and place them cut-side up on parchment-lined baking sheets.

8. 8

   Bake at 375°F for 20–25 minutes, until golden brown and crispy.

9. 9

   While the palmiers bake, prepare the caramel glaze by heating 1/2 cup sugar in a heavy-bottomed saucepan over medium heat, stirring occasionally until it melts and turns amber, then remove from heat and carefully add 2 tablespoons butter and 1/4 cup heavy cream, stirring until smooth.

10. 10

    Once cooled slightly, brush or drizzle the caramel glaze over the warm palmiers and allow to set before serving.