Crescent Roll Dough Palmiers Recipes
CRESCENT ROLL DOUGH PALMIERS
Traditional Palmiers are flaky, buttery cookie-like pastries also known as Elephant Ears or PigTails in some regions. This cheater's method is adapted from a Pillsbury recipe. These are smaller than what you'd find in a bakeries and they taste a little bit different - they are so light and have just a hint of lemon. And these are increbily easy & lightning fast - perfect when you have last minute guests.
Provided by HeatherFeather
Categories Dessert
Time 21m
Yield 24 palmiers, 24 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 F degrees.
- Combine 2 Tbsp of the sugar and the lemon zest in a small bowl and set aside.
- Sprinkle some of the remaining sugar onto a work surface, enough to dust the area well.
- Open the dough tube and separate the dough into two rectangular pieces (pressing together any of the triangular perforations so that you have two flat separate rectangles).
- Roll out each rectangle separately onto the sugared surface to even out the dough.
- Using a pastry brush, paint the beaten egg across both pieces of dough.
- If needed, you may use an additional egg white.
- Sprinkle the sugar/lemon zest mixture you made earlier evenly over each rectangle.
- Starting with one rectangle of dough, roll up the left and right longest sides of the rectangle (jelly-roll stye) into the center, meeting at the center.
- With a sharp knife, cut small slices (about 1/4" thick) from the short edge; the cut pieces of dough, when placed flat, should look like almost like a bowtie- with two coils at either side.
- Place cut side down, so they lie flat, onto greased cookie sheets.
- Sprinkle lightly with some remaining sugar.
- Bake in a preheated 375 F oven for 8-11 minutes or until golden brown.
- Cool 1 minute before removing from cookie sheets.
- Set on racks to cool completely.
PESTO CRESCENT PALMIERS
These are great with soup or as little appetizers. Only 3 ingredients! If baking on a cookie sheet, lightly grease it. Personally, I prefer baking any kind of rolls on a baking stone. It's nearly impossible to burn them! I can remember many meals as a child when my grandmother would forget to take the rolls out of the oven, and when we complained about the bottoms being burnt, she'd reply, "They're not burnt - just a little brown."
Provided by mailbelle
Categories Breads
Time 32m
Yield 16 palmiers
Number Of Ingredients 3
Steps:
- Sprinkle cutting board or waxed paper with cheese.
- Separate dough into 4 rectangles; firmly press perforations to seal. Lightly press dough into the cheese.
- Brush rectangles with pesto sauce. Place 1 rectangle, pesto side up, on top of another. Repeat with remaining rectangles.
- Starting with shortest sides, roll up BOTH ends jelly-roll fashion to meet in center. Cut into 8 slices. Repeat with remaining rectangles.
- Place, cut side down, 2 inches apart on greased cookie sheet or baking stone.
- Bake 6 to 12 minutes at 375 degrees or until deep golden brown. Immediately remove from cookies sheets; serve warm.
Nutrition Facts : Calories 46.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 7.6, Sodium 86.8, Carbohydrate 7.4, Fiber 0.5, Sugar 0.6, Protein 1.6
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