living a well tended life... at any age

cookie jar: a pair of palmiers!

Over on Babble this week I’ve shared the magic that is palmiers. And by “magic”, I mean 2-ingredients-to-delicious magic.

If you STILL don’t keep a stash of puff pastry in your freezer at all times (you know, for these. Or these.), this recipe will make you a convert. The basic how-to’s (and pictures) are on Babble, but I thought it would be fun to bring it back over here with two yummy variations – a “pair of palmiers”!

chocolate espresso and gingersnap palmiers

The first is simple – a mix of cocoa, instant espresso and sugar create a subtle but rich filling. The cookies are sliced very thin so that the filling doesn’t overflow and burn, making these tiny bites – perfect with a cup of tea.

chocolate espresso palmiers

The second is more robust – in every way. Here, the filling is a spicy-sugar blend that smells just like the holidays. And the whole thing is glazed and brushed with a ginger syrup that is out of this world. These palmiers are thicker and flakier, with a bit of heat thanks to the fresh ginger. A nice alternative to the same-old gingerbread men, no?

gingersnap palmiers

Hope you had a LOVELY Thanksgiving – know, as always, that I’m grateful for all of you that spend time here with me.

chocolate espresso and gingersnap palmiers

Chocolate-Espresso Palmiers
adapted from Real Simple

2 T. natural cocoa powder (such as Hershey’s)
2 t. instant coffee or espresso powder
1/3 + 2 T. sugar, divided
1 sheet (1/2 package of puff pastry), thawed
2 T. unsalted butter, melted

Line 2 baking sheets with parchment paper.

Whisk cocoa, espresso and 1/3 c. sugar in a small bowl.

Sprinkle 1 T. sugar evenly over a cutting board. Unfold thawed pastry and lay on top of the sugar. Use a rolling pin to smooth out the creases and create an evenly thick surface. Brush with the butter, then sprinkle with the sugar-cocoa mixture. Use your rolling pin to lightly press the sugar into the pastry.

Starting at one long end, tightly roll pastry in toward the center – stopping when you reach the middle. Repeat with the other end. Trim ends. Refrigerate till firm (about an hour).

Pre-heat oven to 425.

Cut 1/4″ slices and place 1″ apart on your prepared baking sheets. Sprinkle with remaining 1 T. sugar. Bake till golden brown, 10-13 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
http://sherisilver.com/2014/11/27/cookie-jar-a-pair-of-palmiers/

Gingersnap Palmiers
adapted from Martha Stewart

1/4 c. packed light-brown sugar
2 T. molasses
1 t. finely grated fresh ginger
1/3 c. granulated sugar
1/4 t. each coarse salt, cinnamon, nutmeg
pinch each ground allspice and black pepper
1 sheet (1/2 package of puff pastry), thawed

Line a baking sheet with parchment paper.

Bring brown sugar, molasses, ginger and 2 T. water to a simmer in a small saucepan, whisking till sugar has dissolved. Simmer till slightly thickened, about a minute. Pour syrup into a bowl and let cool.

Whisk granulated sugar, salt and spices in a small bowl. Sprinkle 1 T. sugar mixture evenly over a cutting board. Unfold thawed pastry and lay on top of the sugar. Use a rolling pin to smooth out the creases and create an evenly thick surface. Sprinkle generously with some more of the sugar mixture. Use your rolling pin to lightly press the sugar into the pastry. Brush generously with the cooled syrup.

Starting at one long end, tightly roll pastry in toward the center – stopping when you reach the middle. Repeat with the other end. Trim ends; brush with syrup to seal and sprinkle with more of the sugar mixture. Refrigerate till firm (about an hour).

Preheat oven to 425 degrees. Cut 1/2″ slices, dip in sugar mixture and place 2″ apart on your prepared baking sheet. Use your palm to flatten slightly.

Bake 10 minutes; flip and brush with the syrup. Reduce oven temp to 400 degrees and bake till darkened – about 10  minutes more. Transfer to a wire rack to cool completely.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
http://sherisilver.com/2014/11/27/cookie-jar-a-pair-of-palmiers/

Note: Unbaked palmiers can be frozen. Place your sheets of unbaked palmiers into the freezer. When frozen transfer to a heavy-duty bag. To bake follow above directions.

1 Comment

  1. Julia on November 28, 2014 at 10:17 am

    Awesome recipe Sheri! Love the glaze! What restaurant have you had the best palmiers? Remember to add it to your Besty List! http://www.thebesty.com/sherisilver

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