Palmers Pecan Popovers Recipes

PECAN PALMIERS

Steps:

• Position oven racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Spread the pecans on a baking sheet and bake on the upper rack until lightly toasted, about 5 minutes; let cool completely.
• Mix the butter and vanilla in a small bowl with a rubber spatula until smooth; set aside. Put the pecans, brown sugar, flour and salt in a mini food processor and pulse until finely ground. Spread the turbinado sugar on a work surface and top with the puff pastry. Press to coat the pastry in sugar, then flip the pastry and roll out into a 12-inch square.
• Spread the butter mixture almost to the edge of the pastry, then sprinkle with the pecan mixture, pressing gently to adhere. Using your hands, roll 1 side of the pastry into the center, then roll the opposite side into the center to meet. Trim the ends of the roll.
• Line 2 baking sheets with parchment paper. Cut the dough crosswise into 1/2-inch-thick pieces. Arrange about 2 inches apart on the prepared baking sheets. Brush with the beaten egg. Bake until golden, 7 to 10 minutes. Carefully flip the cookies using a thin metal spatula, switch the pans and continue baking until the cookies are crisp and golden, 7 to 10 more minutes. Let cool completely on the baking sheets.

BLUE CHEESE PECAN POPOVERS

Steps:

• Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool; finely chop.
• Increase oven temperature to 375°F. In blender, place eggs, flour, milk, 2 tablespoons of the melted butter and the salt. Cover; process until smooth, stopping to scrape down side as needed
• Grease 2 (6-cup) popover pans with remaining 2 tablespoons melted butter. Pour batter evenly into pans, filling cups three-fourths full. Sprinkle with chives, cheese and toasted pecans.
• Bake 40 to 45 minutes or until browned and puffy. Pierce each popover in several places with thin wooden skewer. Bake 5 minutes longer or until crisp. Immediately remove from cups. Serve hot.

LEMON POPOVERS WITH PECAN HONEY BUTTER

Steps:

• Preheat oven to 450°. In a large bowl, whisk eggs and milk until blended. Whisk in flour and salt until smooth (do not overbeat). Stir in 3 tablespoons pecans, lemon zest and lemon juice., Generously grease a 6-cup popover pan with nonstick spray; fill cups half full with batter. Bake 15 minutes. Reduce oven setting to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes longer (do not underbake)., Meanwhile, combine butter, honey and remaining 2 tablespoons pecans. Immediately remove popovers from pan to a wire rack. Pierce side of each popover with a sharp knife to let steam escape. Serve immediately with pecan honey butter.

PARMESAN POPOVERS

Steps:

• Preheat the oven to 400 degrees F.
• In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
• Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
• Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.

FANCY PEAR POPOVERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 6 custard cups with cooking spray.
• Pour milk, flour, eggs, and salt in a bowl. Mix until batter is fully combined.
• Place a piece of butter in each prepared cup. Sprinkle each cup with Cheddar cheese, brown sugar, and nutmeg; line each evenly with pear slices. Pour batter evenly into the prepared cups.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

PECAN POPOVERS WITH PARSLEY AND THYME

Steps:

• Preheat oven to 450°F. Spray standard 12-cup muffin pan with nonstick spray, then brush with butter. Place in oven until very hot, about 10 minutes. Combine milk, next 6 ingredients and 2 tablespoons butter in large bowl; whisk until blended. Remove hot muffin pan from oven. Divide batter equally among muffin cups. Sprinkle with chopped pecans.
• Bake popovers 15 minutes. Reduce oven temperature to 350°F; continue to bake until brown and firm, about 15 minutes longer. Brush popovers with 2 tablespoons butter; sprinkle with salt. Turn out of pan, cutting to loosen if necessary; serve immediately.

PAULA DEEN'S POPOVERS

Steps:

• DO NOT Preheat the oven.
• Grease 12 large muffin tin cups or 12 custard cups.
• Break the eggs into a bowl and beat well.
• Add the milk, flour, and salt, and beat until just blended.
• Fill the muffin tin cups or custard cups 3/4 full with the batter.
• Place your batter-filled muffin tins or custard cups in a COLD oven on the center rack, then turn the oven on to 450 degrees.
• Cook for approximately 25 minutes and try not to open the oven door while they are cooking!

GARLIC PARMESAN POPOVERS

Steps:

• Preheat oven to 375°.F. Generously grease six 2/3-cup popover tins or nine 1/2-cup muffin tins.
• In a bowl whisk together eggs, milk, and water. Add flour and whisk mixture until combined well but still slightly lumpy.
• Mince garlic and mash with salt. Whisk garlic paste into batter and divide half of batter among tins. Sprinkle 1/4 cup Parmesan over batter in tins and divide remaining batter among tins. Sprinkle remaining 1/4 cup Parmesan over popovers and bake in lower third of oven 45 minutes. Cut a slit about 1/2 inch long on top of each popover with a small sharp knife and bake 10 minutes more. (Popovers will not rise much because of Parmesan).

TRADITIONAL POPOVERS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
• Blend flour, salt, eggs, milk, and melted butter until it looks like heavy cream, about 1 to 2 minutes.
• Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
• Fill each cup half full with batter and bake 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes.

POPOVERS

Steps:

• Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
• Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
• Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.

PALMER'S PECAN POPOVERS

Steps:

• Combine first 3 ingredients, stir well, and chill. Combine flour and next 3 ingredients; beat with a wire whisk just until smooth. Stir in pecans. Pour batter evenly into six (6-oz) greased custard cups. Bake at 425 degrees for 30 minutes or until golden. Serve immediately with chilled butter.