Palmiers For Valentines Day Recipes

PALMIERS

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.

PALMIERS

Steps:

• Defrost pastry sheets according to package directions (about 1/2 hour).
• Preheat over on 400°F
• Adjust rack to middle position.
• Sprinkle 1 Tablespoon sugar over work surface. Unfold 1 sheet of pastry and place on the sugar.
• Roll it to an even thickness. Sprinkle with 2 Tablespoons of the sugar. Starting at the SHORT side of the rectangle, roll the pastry toward the center stopping in the middle. Repeat with the opposite short side so the rolls meet in the middle. Trim the ends. (I used a pizza cutter but a knife would work also.) Cut into 1/2" slices and place flat on a baking sheet lined with parchment spacing them 1" apart. Sprinkle with 1 table sugar.
• Bake until golden and puffed about 20-23 minutes. Let cool for 5 minutes. Transfer to a wire rack.
• Repeat with remaining pastry sheet.
• Best the day they are made.

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.

PALMIERS

Steps:

• Preheat oven to 450 degrees.
• Combine the sugar and kosher salt.
• Pour 1 cup of the sugar/salt mixture on a flat surface. 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 13x13 inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so the go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold the one half over the other half as though closing a book. You will have six layers.
• Slice the dough into 1/2 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 3-5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.