Tuesday, January 11, 2011

Palmiers Again And Again

I have made Classic Twisted Pastry Straws with half of the recipe of Quickest Puff Pastry Nick Malgieri and for the other half i made Palmiers.  Although i have made Palmiers and Palmier Again and they were so crisp, buttery, sweet, and very elegant, i had to make them Again and Again, because the family cannot have enough and these cookies never stood a chance to go stale.. The result of these Palmiers was just as good compared to the previous attempts and I have made them smaller, more appropriate to be served as a cookie(asians like small bite-size) for the Chinese New Year Celebration.


1/2 cup granulated sugar, divided
3 to 4 teaspoons ground cinnamon

Extra granulated sugar for dusting

1./2  recipe Quickest Puff Pastry Nick Malgieri.

Line baking sheets with parchment Paper or a Silpat baking mat

In a small bowl, mix together 3/4 cup sugar and the cinnamon; set aside.

Sprinkle 1/4 cup sugar on a clean work surface.

Place the pastry dough on top of the sugared work surface, and roll out into a 12-by-9-inch rectangle.

Brush dough with egg beaten with a pinch of salt. Sprinkle evenly with the sugar/cinnamon mixture to within 1/2-inch of the edges. Gently press the sugar/cinnamon into the pastry.

Place the dough so one of the long sides is closest to you. Fold the dough length-wise, stopping when you reach the middle. Repeat the same fold with the other long side until you have two (2) folds that meet in the middle. Now fold the dough again into half. (This way is for the small cookies)

Wrap tightly in plastic wrap; place in the refrigerator to chill at least 1 hour.

After the dough has chilled, remove from the refrigerator and unwrap the dough. Using a sharp knife, cut the dough crosswise into 3/8-inch-thick slices. Sprinkle the tops with more sugar.

Place the palmiers on the prepared baking sheets, and cover with plastic wrap and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees.

Place the palmiers in the oven and bake 5 minutes. Reduce the oven temperature to 400 degrees and continue baking until the pastry is golden brown and well caramelized, approximately 10 minutes.


if baking more than one sheet at a time in one oven, switch positions halfway through baking. Remove from the oven; using a thin spatula, immediately transfer the palmiers to a wire rack to cool completely.

Serve shiny side up. Serve hot or at room temperature.

Palmiers are best the day they're made.

Store palmiers airtight at room temperature up to 3 days; freeze to store longer.

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