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 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
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.
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-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
PALMIER COOKIES EASY DESSERT RECIPE BY TASTY
French palmier cookies look like they'd involve a million steps, but did you know you can make them with just three ingredients? It really is as easy and simple as rolling out some store-bought puff pastry, sprinkling sugar and butter, and rolling it into that classic heart shape. As the cookies bake, the sugar caramelizes and makes them golden, making it a fancy-looking but non-fussy dessert that'll impress all your friends!
Provided by Alvin Zhou
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
Steps:
- Unwrap the puff pastry. Using your hands or a rolling pin, flatten out the seams if your puff pastry has then, making an even rectangle. Brush melted butter evenly over the puff pastry. Sprinkle half of the sugar on the pastry, then spread it around evenly. Using a rolling pin, roll the pastry into a tall rectangle, pressing the sugar into the pastry. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar.
- Tightly roll the bottom of the pastry toward the middle, stopping at the center, then roll the top of the pastry to meet in the centre as well. The rolls should be the same size. Wrap in plastic wrap and chill for about 30 minutes.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Remove the plastic wrap and push one of the rolls directly on top of the other. Trim off the uneven ends of the pastry, then slice into ½-inch (1 cm) rounds. They should look like smushed hearts. Place the slices on the baking sheet about 2 inches (5 cm) apart to allow for expansion. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown.
- Enjoy!
Nutrition Facts : Calories 578 calories, Carbohydrate 63 grams, Fat 35 grams, Fiber 0 grams, Protein 4 grams, Sugar 35 grams
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- Place the puff pastry down on top of the sugar and lightly roll it out into an evenly thick square or rectangle, repairing any cracks where it was folded. Work with the long edge of the puff pastry facing you if you are working with a rectangle. Brush the pastry lightly with some egg wash and sprinkle sugar over the top to cover evenly. Flip the pastry over so that the sugared side is on face down. Brush the top surface of the pastry with a little egg wash and sprinkle the remaining sugar on top.
- Fold the long edge of the pastry nearest you up toward the center of the puff pastry so that it comes a quarter of the way to the other side. Then, fold it again so that it reaches the middle of the puff pastry. Repeat with the long edge of pastry farthest from you. Then, fold one side of the pastry on top of the other. You should now have a log of puff pastry.
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