Holiday Palmiers Recipes

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.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Line 2 baking sheets with parchment paper. Mix the butter, 3 tablespoons sugar, the matcha, egg yolk, flour, milk and vanilla in a bowl with a rubber spatula until smooth. Mix in green food coloring. Add more food coloring, 1 drop at a time, until bright green.
• Spread the remaining 1/3 cup sugar on a clean surface. Unfold the puff pastry and set it on top of the sugar, pressing gently to adhere. Flip and press to coat the other side. Roll out the pastry into a 12-inch square. Spread the matcha mixture on the pastry in a thin even layer, stopping about 1/4 inch from the edges. Using your fingers, roll one side of the pastry into the center, then roll in the opposite side to meet it. (If the pastry feels soft, freeze until firm, about 15 minutes.)
• Trim the ends of the pastry roll with a knife, then cut crosswise into 1/2-inch-thick pieces. Arrange cut-side down about 2 inches apart on the prepared pans.
• Bake until the cookies are browned and crisp around the edges, 14 to 16 minutes. Flip with a thin spatula, switch the position of the pans and bake until the other side is golden, 6 to 8 more minutes. Let cool completely on the pans.

Steps:

• Sprinkle a flat work surface with 1/4 cup sugar; unfold puff pastry over sugar and roll out to a 15x10-inch rectangle. Brush pastry with butter. Mix 1/3 cup sugar, cinnamon, and cardamom in a small bowl; sprinkle evenly over buttered pastry.
• Starting with a long edge of the pastry, roll pastry tightly around filling, stopping in the middle. Repeat with the opposite edge, meeting the first roll. Put a little water onto your finger and dot along the long edges that come together; press gently so the two rolled edges stay together. Refrigerate until slightly firm, 5 to 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Cut pastry into 1/4-inch slices. Arrange slices on prepared baking sheet about 1 inch apart.
• Bake in preheated oven until golden and crisp, about 12 minutes. Allow cookies to rest on baking sheet for 1 minute before transferring to a wire rack to cool completely.

Steps:

• Preheat oven to 400°. Unfold one sheet of puff pastry. Whisk egg and water; brush over pastry. Spread with half of the pesto. Sprinkle with half of the feta and half of the sun-dried tomatoes., Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry sheet and ingredients. Freeze until firm, about 30 minutes. , Cut each roll crosswise into 12 slices. On baking sheets lined with parchment paper, bake palmiers until golden and crisp, about 15 minutes.

Steps:

• Sprinkle half the sugar on a clean work surface. Place dough on top, and sprinkle evenly with remaining sugar.
• Using a rolling pin, gently roll out dough into a 9 1/2-by-15-inch rectangle 1/8 inch thick, being careful not to press too hard around the edges. Continually coat both sides with sugar.
• Place dough so that one of the long sides is closest to you. Using your fingers, roll dough lengthwise into a long cylinder, as tightly as possible without stretching it, as you would a roll of wrapping paper, stopping when you reach the middle. Repeat the same rolling procedure with the other long side until you have two tight cylinders that meet in the middle. Wrap tightly in plastic wrap; place in refrigerator to chill at least 1 hour.
• Unwrap dough; using a sharp knife, cut dough crosswise into 3/8-inch-thick slices. Place palmiers on an ungreased baking sheet, and firmly flatten with the palm of your hand. Cover with plastic wrap; place in refrigerator 1 hour.
• Preheat oven to 425 degrees. Place palmiers in oven, and bake 5 minutes. Reduce oven temperature to 400 degrees; continue baking until pastry is golden brown and well caramelized, about 10 minutes. Remove from oven; using a thin spatula, immediately transfer palmiers to a wire rack to cool completely. Serve shiny side up.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Stir together sugar and chai tea latte mix. Sprinkle 2 tablespoons of the mixture over a work surface.
• Unfold pastry sheet to a 10-inch square. Place on the sugared work surface and sprinkle with 1 tablespoon sugar mixture. Fold left and right edges inward to meet in the center and press down lightly. Sprinkle 1 tablespoon sugar mixture over top and fold in again, toward the center. Fold in half, lengthwise.
• Cut pastry crosswise into 1/2-inch thick slices. Place slices 2 inches apart with cut-sides down, on the prepared baking sheets. Sprinkle remaining sugar mixture over top.
• Bake in the preheated oven until pale golden brown, 8 to 10 minutes. Transfer to a wire rack to cool before serving.

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!

Steps:

• Sprinkle half of the sugar evenly on a clean work surface. Place dough on top, and sprinkle evenly with remaining sugar.
• Gently roll out dough into a 17-by-13-inch rectangle, about 1/8inch thick, continually coating both sides with sugar and being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, trim the outermost edges.
• With your fingers, roll up one long side as tightly as possible into a cylinder, being careful not to stretch out the dough and stopping when you reach the middle. Repeat on the opposite side until you have two tight cylinders that meet in the middle. Wrap tightly in plastic and freeze until firm, about 15 minutes.
• Using a sharp knife, cut dough crosswise into 3/8-inch-thick slices. Place slices on ungreased baking sheets, about 2 inches apart, and flatten firmly with the palm of your hand. Cover with plastic wrap, and refrigerate for 1 hour. Meanwhile, preheat the oven to 375°F.
• Bake for 5 minutes; reduce oven temperature to 350°F. Using an offset spatula, flip the palmiers over; bake until pastry is golden brown and well caramelized, about 10 minutes more. Using the spatula, immediately transfer to a wire rack to cool completely, shiny side up. Palmiers are best eaten the same day they are baked, but they can be kept in an airtight container at room temperature for up to 3 days.
• Palmier How-To
• A large piece of puff pastry dough is generously sprinkled with sugar, then trimmed and tightly rolled lengthwise from both ends.
• Once both sides have been rolled up and meet in the middle, the dough is sliced crosswise and flattened firmly before baking.