CINNAMON & SUGAR GLAZED PALMIERS
It’s raining again today, and rain puts me in the Baking Mood. This morning, I made these beautiful little devils! Palmiers are one of the most delicious little pastries you will ever make. They are also the fastest and simplest cookies ever. The delicate little cookies are certainly full of butter, sugar and calories. They are fall apart delicious! The french people, would probably roll in their grave, if they knew I put Cinnamon in my Palmiers! I like Cinnamon in my Palmiers. You can just use sugar if you like. I also like to roll toasted Coconut in them as well. You could make it a very long process, by making your own puff pastry, but you don’t have to. I’ve made my own Puff Pastry before, and it might be a tad bit better, than that you can buy in the frozen section of your grocery store. However, it didn’t “knock my socks off better,” so I probably won’t make it again, unless I have a lot of extra butter and time hanging around. I will give you the homemade recipe, so that if you’re feeling like Betty Crocker today….you can make your own puff pastry.
2 cups all purpose flou
r 2/3 cup cake flour
10 ounces butter, cold (2 1/2 sticks), divided
1 1/4 tsp salt
3/4 – 1 cup cold water
Take 8 ounces of butter (2 sticks) and shape into a block roughly 1/4 inch thick. If you are using stick butter, slice each stick into three long pieces and make a 2×3 block. Press butter together well and refrigerate. Combine flours and salt in food processor. Pulse lightly to combine. Add remaining 2 ounces (1/2 stick) of butter and cut in until dough looks like sand. With the motor running, add 3/4 cup water. If dough has not come together, add remaining water slowly. Flatten dough into a smooth disk, wrap and chill for 1 hour. On a well floured surface, roll dough out into a large (10 inches or so) circle. Set butter block in the center and fold up the extra dough as though you were folding an envelope: fold over the sides, the fold the top down and the bottom up. Turn the seam side down and roll until envelope has quadrupled in size. USe short strokes, keeping the pressure as even as possible, and lots of flour. Fold the dough in thirds as though you were folding a business letter. This is one turn. Wrap and refrigerate dough for at least one hour and up to two days. To make turns 2, 3 and 4, place chilled dough seam side down on a well-floured surface and roll out again into a large rectangle. Try to keep the dough as evenly rectangular as possible. Fold as you would a business letter. Wrap and chill. Dough can be frozen until ready to use.
1 recipe for puff pastry
I used the Pepperidge Farm Puff Pastry
Lots of sugar
Cinnamon….if you Dare!
Preheat oven to 400F. Line a large baking sheet with parchment paper. (Make sure you use parchment paper, or these sticky little cookies will stick terribly to your pan!) Remove one sheet, and carefully unfold your puff pastry on a slightly floured surface. Brush with beaten egg white and then cover very generously with sugar (and Cinnamon). Starting at the right side, roll the pastry until it reaches the center. Repeat with the left side. Turn over carefully, and brush backside with egg white, and sprinkle with more sugar. Turn back over. Cut roll into 1/4 inch segments, with a sharp knife, being careful not to lose the shape. Place cookies on lined baking sheet. Sprinkle each cookie with more sugar on top. Use lots of sugar.
Bake 12-15 minutes, until golden brown. The more golden you bake these, the better they are. I also sprinkle additional sugar over the top. Let Cool…then devour!
*You can also make Parmesan Palmiers, by using Parmesan cheese or grated cheddar cheese instead of the sugar. These are also very tasty!