GINGERSNAP PALMIERS
Palmiers, sometimes called palm leaves, are made with puff pastry folded several times, then sliced, to create a distinctive heart-shaped coil design. Ginger syrup and spiced sugar make these crisp French cookies festive and fragrant.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Bring brown sugar, molasses, ginger, and 1/4 cup water to a simmer in a saucepan, whisking until sugar has dissolved. Simmer until slightly thickened, 1 to 2 minutes. Pour syrup into a bowl; let cool.
- Whisk granulated sugar, salt, and spices in a bowl. Lightly sprinkle sugar mixture over a clean work surface; place puff pastry on top. Cut into two 10 1/2-by-7-inch pieces. Sprinkle generously with sugar mixture; press into pastry with a rolling pin. Brush generously with syrup.
- Working with 1 piece of dough at a time, roll in from both long sides, meeting in the center; brush with syrup to seal. Sprinkle generously with sugar mixture. Wrap in plastic, and freeze until firm, at least 3 hours (up to overnight).
- Preheat oven to 425 degrees. Cut dough crosswise into 1/2-inch-thick slices. Dip slices in sugar mixture. Space 2 inches apart on a parchment-lined baking sheet. Flatten with your palm. Freeze 30 minutes.
- Bake 10 minutes. Flip, and brush with syrup. Reduce oven temperature to 400 degrees. Bake until darkened, 10 minutes more. Transfer palmiers to a wire rack; let cool completely. Palmiers can be stored in an airtight container up to 3 days.
GINGERSNAP PALMIERS
Steps:
- Bring brown sugar, molasses, ginger, and water to a simmer in a saucepan, whisking until sugar has dissolved. Simmer until slightly thickened, 1 to 2 minutes. Pour syrup into a bowl; let cool.
- Whisk granulated sugar, salt, and spices in a bowl. Lightly sprinkle some sugar mixture over a clean work surface; place puff pastry on top. Cut into two 10 by 7-inch pieces. Sprinkle generously with some sugar mixture; press into pastry with a rolling pin. Brush generously with syrup. Working with one piece of dough at a time, roll from both long sides, meeting in the center; brush with syrup to seal. Sprinkle generously with sugar mixture. Wrap in plastic; freeze until firm, at least 3 hours or up to overnight.
- Cut each piece of frozen dough crosswise into 1/2-inch-thick slices. Dip slices in sugar mixture. Space 2 inches apart on a parchment paper-lined baking sheet. Flatten with your palm. Freeze 30 minutes.
- Preheat oven to 425°F. Bake 10 minutes. Flip, and brush with syrup. Reduce oven temperature to 400°F. Bake until darkened, 10 minutes more. Let cool completely on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.
- How to Form Palmiers
- 1. After rolling out the puff pastry to a rectangle and topping with sugar filling, roll up one side of pastry along the edges lengthwise, halfway to center; repeat with the other side.
- 2. Use a sharp knife to cut the dough into 1/2-inch-thick slices.
PALMIERS
You'll use the clay-rolling skills you learned as a child while making this simple yet impressive Palmiers cookie recipe, adapted from "Entertaining."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 36
Number Of Ingredients 2
Steps:
- Prepare the Puff Pastry.
- Sprinkle work surface with the sugar. Place the puff pastry on top and roll to a rectangle 8 by 26 inches and approximately 1/8 inch thick, continually sprinkling with additional sugar to prevent the dough from sticking.
- Working quickly but gently, roll each long end to the center of the pastry, making sure to roll tightly and evenly. Freeze rolled log for 20 minutes, until very firm but not frozen. Slice crosswise into 3/8-inch slices. Roll over each palmier with a rolling pin to lightly flatten, and sprinkle the center of each with more sugar. Place palmiers 2 inches apart on water-sprayed baking sheets. Freeze for at least 1 hour.
- Preheat oven to 450 degrees. Bake palmiers 4 to 6 minutes, until golden on the underside. Flip with a spatula, pressing down to flatten if palmiers seem to be unrolling. Bake 2 to 4 minutes more, watching carefully, until golden and crisp. Transfer to a cooling rack and cool completely.
PALMIERS
Steps:
- Preheat the oven to 450 degrees F.
- Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
- Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
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- Thaw the puff pastry, if frozen: If your puff has been in the freezer, place it in the refrigerator to thaw overnight. Alternatively, place it on the counter to thaw, but keep an eye on it. Once the pastry is pliable, but still cool, it's ready — about 30 minutes.
- Roll out the puff pastry: If using store-bought dough, lightly roll the dough just enough to even out the seams. If using homemade dough, roll the dough out to a rectangle that is 1/8 to 1/4 inches thick.
- Sprinkle with sugar: Sprinkle most of the sugar in an even layer over the surface of the dough. Roll over it lightly with a rolling pin to press the sugar into the dough.
- Fold the sides inward: Fold the left and the right sides of the dough inward so they meet in the middle.
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