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.
CHOCOLATE PALMIERS
This little gem is from the golden book of chocolate. Easy and delicious.
Provided by Lynnda Cloutier
Categories Chocolate
Number Of Ingredients 5
Steps:
- 1. preheat the oven to 400°. Line a baking sheet with parchment paper. Melt the butter in a small pan over low heat. Add the chocolate and stir until smooth. Set aside to cool. Dust a work surface with powdered sugar and place the pastry on top. Roll out into a 12 x 10" rectangle. Trim the pastry so that the edges are straight
- 2. Fold the pastry in half lengthwise to mark the center and unfold again, leaving a mark down the middle. When the chocolate mixture is thick and cool, pour it onto the pastry, working quickly so that it doesn't set. Use a spatula to spread the chocolate evenly over the pastry. It is important that the chocolate mix is not too thick as it will run out during cooking. Sift the cocoa over the top.
- 3. Begin to roll the sides of the pastry rectangle to the middle, where the mark is. Repeat for the other end, until it meets the already rolled half. Roll carefully in the remaining powdered sugar and transfer to a plate. Refrigerate for 15 minutes. When firm, cut across the rolls in 1/4 inch thick slices. Place on the prepared baking sheet, spacing them 1 inch apart. Bake until golden, 8 to 10 minutes. Place on wire racks and let cool completely. Serves 8 to 10
CHOCOLATE PALMIERS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, flour, puff pastry, chocolate hazelnut spread, egg
Provided by Katie Aubin
Categories Bakery Goods
Yield 14 servings
Number Of Ingredients 5
Steps:
- Lay the puff pastry out on a lightly floured surface and roll out to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
- Use a spatula to spread the chocolate hazelnut spread over the pastry, leaving a ¼-inch (6 mm) border of uncovered pastry.
- Roll each side of the sheet inward to meet in the middle.
- Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
- Use a sharp knife to cut the roll into fourteen ¼-inch (6 mm) thick slices.
- Transfer to the prepared baking sheet and brush with egg wash.
- Bake for 12 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 143 calories, Carbohydrate 12 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, Sugar 4 grams
COCOA PALMIERS
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment paper.
- Pulse the butter, 3 tablespoons sugar, the cocoa powder, breadcrumbs, egg yolk, cinnamon and flour in a food processor until smooth.
- Spread the remaining 1 cup sugar on a clean surface. Unfold the puff pastry and set it on top of the sugar, pressing gently to coat. Flip and coat the other side, then roll out the sheet into a 13-inch square.
- Drop mounds of the cocoa mixture onto the puff pastry and spread in a thin, even layer. Using your fingers, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet it. Trim the short ends with a knife. (If the rolled-up dough is soft, refrigerate until firm.)
- Cut the dough roll crosswise into 1/2-inch-thick pieces and arrange cut-side down, about 2 inches apart, on the prepared baking sheets. Bake until golden and crisp on the bottom, 4 to 6 minutes; flip with a thin spatula, switch the position of the pans and continue baking until golden on the other side, 4 to 6 more minutes. Let cool 1 minute on the baking sheets, then transfer to racks to cool completely.
CHOCOLATE-DIPPED PALMIERS (OREJAS CON CHOCOLATE)
Orejas (the word means "ears") are our version of French palmiers: puff pastry coated generously on both sides with cinnamon sugar, rolled up, and sliced into cookies that look like hearts, or the ears they're named after. As the cookies bake, the sugar coating melts and caramelizes; we like them dark, crusty, and crunchy. Excerpted from PATI JINICH TREASURES OF THE MEXICAN TABLE: Classic Recipes, Local Secrets © 2021 by Pati Jinich. Photography © 2021 by Angie Mosier. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
Provided by Pati Jinich
Categories Mexican Cookies
Time 3h15m
Yield 40
Number Of Ingredients 9
Steps:
- Place flour and 1/2 teaspoon kosher salt in a food processor. Add butter and pulse a few times until it has broken down into bits about the size of peas. Gradually add water, pulsing until you have a very crumbly mixture; it should not come together into a ball of dough.
- Lightly flour your work surface and your hands and scrape the mixture out of the food processor. Gently press it together into one piece with your hands; do not knead. Lightly flour a rolling pin and roll out the dough into a more or less equilateral triangle that is 3/4- to 1-inch thick. The dough will still be ragged and the corners slightly rounded.
- Fold the two bottom tips of the triangle over to meet in the middle, then fold the top down, without overlapping the folded flaps (the dough will look like an envelope). Turn the dough clockwise a quarter turn and roll out it into a rectangle about 1/3 inch thick. (Folding and rolling the dough several times will create the pastry's flaky layers.)
- Fold the two long sides over to meet in the center, without overlapping, then fold the dough in half from top to bottom. Turn the dough clockwise another quarter turn and roll out into another rough triangle. Repeat the folding and rolling process 2 more times, for a total of 3 turns. Tightly wrap the puff pastry in plastic wrap and refrigerate for at least 45 minutes.
- Mix sugar, cinnamon, and remaining kosher salt together in a bowl. Spread 1 cup of the cinnamon sugar into a large rectangle on a large work surface. Place the puff pastry on the center of the cinnamon sugar.
- With a rolling pin, gently roll the pastry out into a large 12x12-inch rectangle about 1/4-inch thick. Sprinkle the top of the rectangle evenly with the remaining cinnamon sugar. Without cutting all the way through the dough, score a line lengthwise down the middle of the puff pastry rectangle with the back of a knife or a ruler. Tightly roll up each long side of the dough to the center line, creating two long rolled spirals that meet in the middle. Gently press the two rolls together in the middle. Cut the rolled pastry crosswise in half and wrap each roll in plastic wrap. Refrigerate for at least 30 minutes (see note).
- Scrape the cinnamon sugar remaining on the work surface into a wide bowl or onto a plate and set aside.
- Preheat the oven to 400 degrees F (200 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- Take one roll at a time from the refrigerator and slice crosswise into 1/2-inch thick slices. Dip both sides of the slices in the remaining cinnamon sugar to coat, and place on the baking sheets, leaving 1 inch between the slices.
- Bake in the preheated oven for 10 to 12 minutes, then switch the baking sheets from top to bottom. Bake until the cookies are golden brown, 8 to 10 minutes more. If they appear to be browning too fast or if the caramel is burning at all, turn the heat down to 375 degrees F (190 degrees C) after the first 10 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the remaining puff pastry and cinnamon sugar.
- Bring the cream to a simmer in a small saucepan. Place the chocolate in a medium bowl and pour the hot cream over it. Let sit for 5 minutes, then stir until smooth.
- If using sprinkles, place them on a small plate. Place a piece of parchment under the cooling rack to catch drips. Dip the top of each cookie into the chocolate and then, if using sprinkles, lightly press the chocolate-dipped side into them, and return to the cooling rack. Let the chocolate set before serving or storing.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 15.6 g, Cholesterol 22.5 mg, Fat 9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 5.7 g, Sodium 38.5 mg, Sugar 8.8 g
More about "chocolate palmiers recipes"
CHOCOLATE PALMIERS THAT LOOK FANCY (BUT ARE ACTUALLY …
From bonappetit.com
Author Elyssa GoldbergEstimated Reading Time 40 secs
CHOCOLATE PALMIERS (STEP-BY-STEP + VIDEO RECIPE) | MY …
From mygingergarlickitchen.com
4.9/5 (5)Total Time 15 minsCategory DessertCalories 87 per serving
RECIPE: DOUBLE CHOCOLATE PALMIERS | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
CHOCOLATE-ORANGE PALMIERS RECIPE - PILLSBURY.COM
From pillsbury.com
DOUBLE CHOCOLATE PALMIERS – PUFF PASTRY
From puffpastry.com
DOUBLE CHOCOLATE PALMIERS - PEPPERIDGE FARM
From pepperidgefarm.com
CHOCOLATE PALMIERS – PUFF PASTRY
From puffpastry.com
Servings 10Total Time 2 hrsEstimated Reading Time 2 mins
DARK CHOCOLATE LAVA CAKE (MOELLEUX AU CHOCOLAT) RECIPE
From today.com
CHOCOLATE PALMIERS - PEPPERIDGE FARM
From pepperidgefarm.com
FRENCH PALMIERS RECIPE – HOW TO MAKE CLASSIC PALMIERS - DELISH
From delish.com
EASY CHOCOLATE PALMIERS | SAVORY
From savoryonline.com
2-INGREDIENT PALMIERS - THE PIONEER WOMAN
From thepioneerwoman.com
CHOCOLATE-DIPPED RYE PALMIERS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
PALMIER COOKIES (EASY FRENCH RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
EASY CHOCOLATE PALMIERS | GIANT FOOD
From recipecenter.giantfood.com
ROMANTIC FRENCH RECIPES: ONION SOUP AND DARK CHOCOLATE LAVA …
From today.com
FRENCH PALMIER COOKIES - THE WOKS OF LIFE
From thewoksoflife.com
You'll also love