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.
SPICED ORANGE PALMIERS
For this classic, we had morning buns on our minds and added orange zest and cinnamon to the sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h40m
Yield Makes about 2 dozen
Number Of Ingredients 4
Steps:
- In a small bowl, combinesugar, cinnamon, and zest.Sprinkle half of mixtureon a clean work surface.
- Place puff pastry ontop; sprinkle with remainingmixture. Gently rollout to a 1/8-inch-thick rectangle,pressing sugar intodough. Lightly draw a linedown center of rectangle.Starting from edges, folddough halfway towardcenter, then fold edgesagain to reach center.(Folds should look like anopen book.) Fold onehalf over other half (as ifclosing the book). Wrapin plastic and freeze untilvery firm but not frozen,about 20 minutes.
- Preheat oven to 425 degrees.Cut dough crosswise into1/2-inch-thick slices. Workingin batches, arrangeslices 2 inches apart on anungreased baking sheet.Flatten each cookie withthe heel of your hand toabout 1/4 inch thick.
- Bake cookies, one sheetat a time, until deep goldenon underside, about 10minutes. Carefully flip eachcookie with a metal spatula;continue baking until crisp, about 8 minutesmore. Transfer cookies onsheet to a wire rack; whilecookies are still warm,loosen with spatula to preventsticking. Let coolcompletely. Cookies canbe stored in an airtightcontainer at room temperatureup to 1 day.
SPICED PALMIERS
Provided by Bon Appétit Test Kitchen
Categories Dessert Bake Christmas Vegetarian New Year's Eve Spice Fall Winter Cinnamon Clove Christmas Eve Phyllo/Puff Pastry Dough Cardamom Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 64
Number Of Ingredients 8
Steps:
- Line a baking sheet with parchment paper. Mix sugar and spices in a small bowl. Unfold pastry on a lightly floured work surface into a 14x10" rectangle, rolling out if needed. Brush lightly with butter. Sprinkle 1/4 cup spiced sugar over. Cut in half lengthwise.
- Fold both long sides of 1 pastry strip so that outer edges meet in the center of strip. Brush with more butter; sprinkle with 2 tablespoons spiced sugar. Fold in half lengthwise, forming a 14"-long log about 1" wide. Repeat with remaining pastry strip.
- Place logs on prepared baking sheet, cover with plastic wrap, and chill until firm, about 30 minutes. DO AHEAD: Palmier dough can be prepared 2 weeks ahead. Store airtight in freezer. Thaw overnight in refrigerator before continuing.
- Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Cut each log crosswise into 1/4" slices. Lay slices flat on prepared baking sheets, spacing 1" apart.
- Bake palmiers until golden on bottom, about 8 minutes. Using a thin metal spatula, turn palmiers over. Brush lightly with butter; sprinkle with more spiced sugar. Bake until sugar is bubbly and pastry is golden brown, about 15 minutes longer. Transfer palmiers to a wire rack; let cool. DO AHEAD: Palmiers can be made 2 days ahead. Store airtight at room temperature.
PALMIERS
It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 2
Steps:
- Preheat oven to 425°. Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14x10-in. rectangle. Sprinkle with 1/2 cup sugar to within 1/2 in. of edges. Lightly press into pastry., With a knife, very lightly score a line crosswise across the middle of the pastry. Starting at a short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/8-in. slices., Place cut side up 2 in. apart on parchment-lined baking sheets; sprinkle lightly with 1 tablespoon sugar. Bake for 8 minutes. Turn pastries over and sprinkle with remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely. Store in airtight containers.
Nutrition Facts : Calories 83 calories, Fat 3g fat (1g saturated fat), Cholesterol 0mg cholesterol, Sodium 34mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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