Pecan Palmiers Recipes

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.

PECAN PRALINES

Steps:

• Generously butter baking sheets.
• In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.

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.

MINCEMEAT & PECAN PALMIERS

Steps:

• Mix the mincemeat, nuts, cinnamon and maple syrup together; set aside. Lightly flour a work surface, then roll pastry out to a rectangle measuring 40 x 30cm. Trim the edges with a sharp knife.
• Carefully position the pastry with one of the long edges facing you. Spread two-thirds of the mincemeat mix over the pastry, then fold the two shorter edges over to meet in the middle. Spread the rest of the mincemeat over the folded pastry and bring the outside ends over again to join in the centre. Turn the pastry over, lift onto a non-stick baking sheet, then gently squeeze down the length to make an even-shaped log, with tight folds. Chill in the freezer for 10 mins. Heat oven to 220C/fan 200C/gas 7.
• Remove the baking sheet from the freezer. Cut the pastry into 1cm slices and arrange on baking sheets, spaced apart. Cook on the top shelf for 15 mins until risen and golden brown. Cool on a wire rack and serve dusted with icing sugar.

PISTACHIO PALMIERS

Steps:

• Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add ice water and lemon juice to form crumbs. Turn onto a floured surface; knead gently 8-10 times., Roll dough into a 12x8-in. rectangle. Starting with a shorter side, fold dough in half. Repeat rolling and folding. Place folded dough in an airtight container and freeze 20 minutes., Roll dough into a 12x8-in. rectangle. Starting with a shorter side, fold dough into thirds, forming a 4x8-in. rectangle. Place folded dough with longer side facing you; repeat rolling and folding twice, always ending with a 4x8-in. rectangle. (If at any point the butter softens, chill after folding.) Cover folded dough and refrigerate overnight., Preheat oven to 400°. In a small bowl, mix sugar, cinnamon and cardamom. In another bowl, mix butter, honey and rosewater. Turn dough onto a lightly floured surface; cut in half. Roll 1 half dough into a 12x10-in. rectangle. Brush with half the butter mixture; sprinkle with half each of the following: sugar mixture and pistachios. , Starting with a long side, roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining dough, butter mixture, sugar mixture and pistachios. Refrigerate rolls 20 minutes or until firm enough to slice., Cut rolls crosswise into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake 8-10 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

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.