Sweet or Savory Palmiers

 

Christmas-Spiced Sweet Palmiers:

Ingredients

  • 2 cups granulated sugar
  • 1/8 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • Zest of 1 orange
  • 2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)

Directions

Preheat the oven to 425 degrees F.

Combine the sugar, salt, spices, and zest. Pour 1 cup of the sugar 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. Roll the dough with a rolling pin 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 one half over the other half as though closing a book. You will then have 6 stacked layers.

Wrap the dough in plastic and chill for 30 minutes.

Slice the dough into twenty 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper (or sprayed with non-stick spray.) 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.

 

Antipasto Palmiers:

Ingredients

  • 1 package frozen Pepperidge Farm puff pastry, defrosted
  • 1/4 cup prepared pesto (purchased or homemade)
  • 1/2 cup grated parmesan cheese
  • 1/4 cup finely chopped sundried tomatoes in oil, drained
  • ¼ cup chopped Kalamata olives
  • 1/4 cup toasted pine nuts
  • ½ cup finely sliced salami

Directions

Preheat the oven to 425 degrees F.

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin to a size of  9 ½ by 11 ½-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the cheese, half the sundried tomatoes, half the olives, half the pine nuts, and half the salami.

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 stacked layers. Repeat the instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.

Slice the dough into twenty 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper (or sprayed with non-stick spray.) Bake for 14 minutes, until golden brown. Serve warm.

 

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