FRENCH PALMIER COOKIES
Palmiers are a type of French pastry in a butterfly or elephant ear shape. Our version uses a homemade rough puff pastry. They're easy to make, and you can create your own savory or sweet flavors!
Provided by Bill
Categories Dessert and Sweet Stuff
Time 45m
Number Of Ingredients 3
Steps:
- First, make our recipe for rough puff pastry. Roll out the pastry rectangle slightly and split it into two rectangles. Re-wrap and return one of them to the fridge to stay chilled. You will be able to make two batches of palmiers, with different flavors if you like.
- Mix together the sugar and salt. Divide the mixture in half (about a ¼ cup each). Spread out 2 tablespoons of the sugar mixture onto a clean work surface and roll out the single puff pastry rectangle into a 12 inch square on top of the sugar.
- Spread another 2 tablespoons evenly on top, and lightly roll it into the dough, ensuring both sides are evenly coated. Be sure to gather any loose sugar on the work surface and use it on top of the dough. This should use ¼ cup total sugar.
- If using any added ingredients (e.g., dark chocolate, pecans, rosemary/garlic, etc.), sprinkle half over the folded dough. (Note, for the savory mixtures, you are replacing the sugar.)
- Fold both sides of the square toward the center so they go halfway to the middle. Fold the folded sides again so the two folds meet exactly at the middle of the dough. If using any added ingredients (e.g., dark chocolate, pecans, rosemary/garlic, etc.), sprinkle more over the folded dough. Fold in half again so you have one long log, and wrap the dough in plastic wrap. Chill for at least 30 minutes in the refrigerator or 15 minutes in the freezer.
- Repeat the process using the other half of the dough and flavoring mixture.
- When the dough is nearly done chilling, preheat your oven to 425 degrees F/220 degrees C. Using a sharp knife, cut the roll into ½ inch pieces. Place them on a baking sheet at least 3 inches apart on a baking sheet lined with parchment paper, layered on top of a piece of aluminum foil. Bake for 10 to 15 minutes.
Nutrition Facts : Calories 182 kcal, Carbohydrate 21 g, Protein 2 g, Fat 11 g, SaturatedFat 3 g, Sodium 95 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
PALMIERS DU BASILIC (BASIL-SCENTED SAVORY COOKIES
From William-Sonoma Savoring Appetizers, this recipe from Provence, usually served with an aperitif, might also be spread with a tapenade or topped with shredded Gruyère. Prep time does not reflect 20 minute time in the freezer.
Provided by Julie Bs Hive
Categories Savory
Time 25m
Yield 20-22 pastries
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°.
- In a small food processor, combine the basil and garlic cloves and process until a paste begins to form. With the motor running, add the 1/4 cup olive oil in a slow, steady stream, processing until a smooth paste forms.
- On a lightly floured work surface, roll out the puff pastry into a 12x15 rectangle, marking the center at top and bottom, making an imaginary line. Spread the basil paste thinly over the pastry surface. Roll the 2 narrow ends of the pastry sheet inward, not too tightly, brushing with a little olive oil to help it hold together. When the rolls meet at the center, press together very lightly, then place in the freezer for 20 minutes.
- Lightly oil a baking sheet. Remove the pastry roll from the freezer, place on a work surface, and cut crosswise into 3/8-inch pieces. Transfer each piece to the prepared baking sheet, cut side down. Sprinkle with a little sea salt and pressing very lightly to adhere the salt.
- Bake until golden, about 15 minutes. Using a spatula, transfer the pastries to a rack and let cool completely before serving.
Nutrition Facts : Calories 87.4, Fat 7, SaturatedFat 1.5, Sodium 28.4, Carbohydrate 5.3, Fiber 0.2, Sugar 0.1, Protein 0.9
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.
SAVORY PALMIERS
Steps:
- Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
- Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.
- Meanwhile, preheat the oven to 400 degrees F.
- Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
SAVORY PALMIERS
Categories Appetizer Side Bake Quick & Easy Parmesan Summer Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 64 palmiers
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Line baking sheets with Silpat or parchment.
- Sprinkle some cheese on a work surface and cover it with a puff pastry sheet. Then sprinkle more cheese evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Fold in two opposite sides of the square so that the sides meet in the center. Fold in same sides of the pastry again to meet in center.
- Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in cheese and arrange, a cut side down, on lined baking sheet. Repeat with three remaining pastry sheets.
- Bake palmiers in batches in middle of oven until golden on bottom, about 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.
SAVORY BREAKFAST COOKIES
I admit to being a granola bar failure. A lot of the homemade granola bar recipes I've tried are either rock hard or gummy uncooked-tasting disasters. This recipe is for a savory breakfast cookie that is really light and crispy. This is a variation of a recipe that was published by Quaker Oats. I've made several adjustments, but the basic recipe idea is theirs. The bacon and cheese can make this quite salty, so I usually only add a pinch of salt. The recipe appears to be quite forgiving, however, and I've made different variations on the same theme. I don't change the sugar amount because I've found that it really needs the sugar for purposes of improving the texture. NOTE: In lieu of the flours, you may substitute 3/4 c. white flour and 1/4 cup wheat germ, just make sure you get a cup of some sort of flour mixture. The prep time doesn't include time in the refrigerator.
Provided by Akikobay
Categories Breakfast
Time 30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cream together butter (don't substitute) and sugar.
- Add egg and vanilla, being careful not to overbeat.
- Combine flours, soda, and salt.
- Add combined dry ingredients to the butter mixture.
- Stir in oats.
- Carefully stir in shredded cheese and bacon crumbles.
- The dough will be stiffer than"normal" cookies, but not dry.
- Form by Tablespoonfuls into dough globs, lay them carefully in a container, separating layers with wax or parchment paper as needed.
- Refrigerate until ready to bake.
- These are best when allowed to sit overnight in the refrigerator and baked fresh in the morning.
- (Or they can be baked immediately.) When ready to bake, space 2 inches apart on a greased cookie sheet and bake for 15 to 17 minutes.
- Allow to cool on the cookie sheet for 2 minutes and remove to a rack to finish cooling.
Nutrition Facts : Calories 132.1, Fat 7.8, SaturatedFat 4.4, Cholesterol 25.7, Sodium 211.5, Carbohydrate 13.2, Fiber 0.8, Sugar 5.7, Protein 2.7
More about "palmiers du basilic basil scented savory cookies recipes"
SAVOURY PALMIERS | RICARDO
From ricardocuisine.com
5/5 (3)Category AppetizersServings 48Total Time 27 mins
FRENCH PALMIERS COOKIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE FRENCH PALMIERS (EASY, CLASSIC RECIPE)
From thekitchn.com
SAVORY PALMIERS - A COOKIE NAMED DESIRE
From cookienameddesire.com
CLASSIC FRENCH PALMIERS RECIPE - MOMSDISH
From momsdish.com
PALMIERS - PREPPY KITCHEN
From preppykitchen.com
Ratings 9Category DessertCuisine FrenchTotal Time 1 hr
PALMIER COOKIES (EASY FRENCH RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
EASY HOMEMADE PALMIERS RECIPE | COOKIES AND CUPS
From cookiesandcups.com
SAVOURY PALMIERS RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
SAVORY ITALIAN PALMIERS – JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
HOW TO MAKE PALMIERS | TASTE OF HOME
From tasteofhome.com
PALMIERS DU BASILIC (BASIL-SCENTED SAVORY COOKIES …
From pinterest.com
PALMIERS DU BASILIC BASIL SCENTED SAVORY COOKIES RECIPES
From tfrecipes.com
HOW TO MAKE AND SHAPE PALMIER BISCUITS | BBC GOOD FOOD
From bbcgoodfood.com
SAVOURY PALMIERS | RECIPES MADE EASY
From recipesmadeeasy.co.uk
EASY, 3 INGREDIENT BERRY AND CHEESE PALMIERS (SAVORY PALMIERS)
From theflavorbender.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love