Mediterranean Palmiers Recipes

MATCHA PALMIERS

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.

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.

MUSHROOM PALMIERS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender. Stir in thyme, lemon juice, hot pepper sauce and salt. Cool completely., Unfold 1 pastry sheet. Spread half of the mushroom mixture to within 1/2 in. of edges. Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Cut into 24 slices. Repeat with remaining pastry and mushrooms., Place on greased baking sheets. In a small bowl, whisk egg and water; brush over pastries. Bake 15-20 minutes or until golden brown. Serve warm or at room temperature. , Freeze option: Freeze cooled appetizers in freezer containers, separating layers with waxed paper. To use, preheat oven to 400°. Reheat appetizers on a greased baking sheet until crisp and heated through.

CINNAMON PALMIERS

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.

MEDITERRANEAN PALMIERS

Steps:

• Thaw puff pastry for 40 minutes at room temperature. Line 2 sheets with parchment paper.
• Unfold 1 pastry sheet on lightly floured surface. Spread 2 tbsp pesto over pastry, top with 2 tbsp tomato, 2 tbsp walnuts, and 4 tbsp crumbled feta. Starting at long sides, fold pastry towards center leaving 1/4" space in center. Fold one side over the other, making a 4-layer rectangle. Repeat with remaining pastry sheet. Cover pastry rectangles with plastic wrap and refrigerate for 45 minutes.
• Heat oven to 400°F Cut each rectangle into 15 1/4" slices. Place cut side down on baking sheets 2" apart.
• Bake for 14 minutes or until golden, turning over halfway through baking. Remove palmiers from the baking sheets and cool slightly on wire racks. Serve warm.

MEDITERRANEAN PALMIERS

Steps:

• Unfold one sheet of puff pastry. Spread 2 T. pesto to within 1/2 in. of edges. Sprinkle with half of the cheese, tomatoes and walnuts., Working from the left and right sides, roll edges of pastry jelly-roll style toward the center. Roll at 1-in. intervals so that rolls meet in the center. Repeat with remaining ingredients. Cut each pastry sheet into 20 slices., Place cut side down 2 in. apart on parchment paper-lined baking sheets. Bake at 400° for 10-12 minutes or until golden brown. Serve warm.

MEDITERRANEAN PALMIERS

Steps:

• 1. Thaw pastry sheets at room temperature for 40 minutes. Line 2 baking sheets with parchment paper.
• 2. Unfold 1 pastry sheet on lightly floured surface. Spread 2 Tbsp. pesto over pastry. Top with 1/4 cup cheese, 2 Tbsp. tomato and 2 Tbsp. walnuts, if desired.
• 3. Starting at long sides, fold pastry towards center, leaving 1/4" space in center. Fold one side over the other, making a 4 layer rectangle. Repeat with remaining pastry sheet, pesto, cheese and tomato. Cover pastry rectangles with plastic wrap and refrigerate for 45 min.
• 4. Preheat oven to 400 degrees F. Cut each rectangle into 15 (1/4") slices. Place cut side down 2" apart on prepared baking sheets.
• 5. Bake for 14 min. or until golden brown, turning over halfway through baking. Remove palmiers from baking sheets and cool on wire racks. Serve warm.

CLASSIC PALMIERS

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.

HOLIDAY PALMIERS

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.

TAPENADE FILLED PALMIERS

Steps:

• Line baking sheets with parchment or clean, plain brown paper; set aside. Unfold pastry sheets. On a lightly floured surface roll one sheet of pastry to a 14x10-inch rectangle. Spread 1/3 cup of the tapenade over the rectangle, spreading to edges. Roll from both short sides to meet in the center. Repeat with remaining dough sheet and tapenade. Cover and chill in freezer about 1 hour.
• Preheat oven to 400 degree F. Trim ends of pastry rolls. Cut the rolls crosswise into 1/4-inch-thick slices. Place slices 1 inch apart on the prepared baking sheets.
• Bake for 12 to 15 minutes or until golden. Remove and cool on a wire rack. Layer cooled palmiers in a covered container with waxed paper between layers. Cover and freeze up to 3 months. Thaw at room temperature for 30 minutes.
• Before serving, place slices on a baking sheet. Bake in a 400 degree F oven for 5 minutes to crisp. Arrange on a serving platter.