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.
ALMOND PALMIERS
these crispy cookies, fill with the almond paste bread, make a sweet caring with morning coffee or afternoon tea. Source unknown
Provided by Lynnda Cloutier
Categories Cookies
Number Of Ingredients 6
Steps:
- 1. thaw puff pastry sheets according to package directions.
- 2. Using a hand mixer on low speed, beat almond paste, the 2/3 cup granulated sugar, and eggs for the almond filling in a bowl until smooth, five minutes.
- 3. Unfold one pastry sheet on a lightly floured surface. Roll out to a 10 x 14" rectangle. Spread half of the almond filling evenly over the pastry rectangle. Sprinkle with 1/4 cup of the ground almonds.
- 4. Roll up pastry evenly from both short sides until rolled edges meet in the middle. Wrap in plastic wrap. Repeat with remaining pastry sheet, almond filling, and 1/4 cup ground almonds. Arrange wrapped rolls on a baking sheet. Freeze for at least one hour.
- 5. Preheat the oven to 350°. Line baking sheets with parchment paper. Trim ends of cookie rolls. Cut rolls crosswise into 1/4 inch thick slices. Arrange cookies on the prepared baking sheet, spacing cookies 1 inch apart. Refill each cookie with 1/2 teaspoon coarse sugar.
- 6. Bake cookies, one sheet at a time, until there firm to the touch and lightly browned on the bottoms, 13 to 15 minutes. Let cookies cool on the baking sheets five minutes, then transfer them to a rack. If you'd like to make them ahead and spread the filling on the pastry, roll up the pastry as directed, wrap in foil and store in the freezer for up to one month. Slice and bake as directed. Makes about 60 cookies.
PALMIERS
It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 2
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.
Nutrition Facts : Calories 83 calories, Fat 3g fat (1g saturated fat), Cholesterol 0mg cholesterol, Sodium 34mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
ALMOND PALMIERS
So quick and easy, and so impressive. I made these for a bridal brunch and they were quite a hit. From the Odense website.
Provided by Pinay0618
Categories Dessert
Time 35m
Yield 34 cookies
Number Of Ingredients 3
Steps:
- Line two baking sheets with parchment paper. Preheat oven to 400°F Remove pastry sheets from box and let sit on counter for 10 minutes.
- Meanwhile, add Almond Paste and sugar to food processor or mixing bowl. Process or mix until the texture of sand. Makes about 2 cups almond sugar.
- Dust counter with granulated sugar and unfold one pastry sheet. Roll out to 11" X 13" with long side, horizontal to counter. Sprinkle evenly with 1/2 cup of almond sugar mix.
- Fold in short sides of pastry sheet to meet in middle. Tightly roll each fold to center, so both rolls of pastry sheet are touching. Trim ends, sprinkle with sugar and press down. Place in freezer for 10 minutes. Repeat with second sheet of puff pastry.
- Cut pastry into 1/2 inch slices with a sharp knife. Dip each piece in sugar and lay flat, sugar side up, on parchment paper (about 16-18 per roll). Bake 12-15 minutes or until golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 112.3, Fat 7.1, SaturatedFat 1.5, Sodium 35.9, Carbohydrate 10.8, Fiber 0.5, Sugar 3.8, Protein 1.6
SWEET PALMIERS
A easy palmiers recipe using puff pastry.
Categories Cookies Bake Summer Phyllo/Puff Pastry Dough Gourmet
Yield Makes about 64 palmiers
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F.
- Sprinkle some sugar on a work surface and cover it with a puff pastry square sheet. Then sprinkle more sugar evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Fold in two opposite sides of the pastry sheet square so that they the sides meet in the center. Fold in same sides of the pastry again.
- Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in sugar and arrange, cut side down, on an ungreased baking sheet. Repeat with three remaining pastry sheets.
- Bake palmiers in batches in middle of oven until golden on bottom, about 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.
RASPBERRY PALMIERS
Made with an easy sour cream dough instead of the traditional puff pastry, these mini elephant ears are filled with raspberry jam and rolled in cinnamon sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h25m
Yield Makes about 9 dozen
Number Of Ingredients 7
Steps:
- Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs. Add sour cream and pulse until mixture holds together when pinched. Knead dough on a work surface to bring together, then flatten into an 8-by-6-inch rectangle. Wrap in plastic and refrigerate until firm, at least 1 hour and up to overnight.
- Preheat oven to 375 degrees. In a small bowl, stir together sugar and cinnamon; sprinkle half of mixture evenly on work surface. Let dough stand at room temperature until pliable. Cut in half; place one half of dough on sugared surface. With a floured rolling pin, roll into a 14-inch square. Spread half of jam onto dough, leaving a 1/4-inch border all around. Starting from one side, tightly roll dough toward center, incorporating sugar. Repeat, rolling other side to meet first roll in middle. Freeze 15 minutes.
- With a serrated knife, cut dough crosswise into 1/4-inch-thick slices. (Refrigerate dough as needed if it gets too soft to slice.) Arrange slices 2 inches apart on parchment-lined baking sheets.
- Bake 10 minutes. Carefully flip palmiers with an offset spatula and bake until golden, about 6 minutes more. Let cool on sheets 1 minute, then transfer to a wire rack; let cool completely. Repeat with remaining sugar mixture and dough. Cookies can be stored in an airtight container, between sheets of waxed paper, up to 1 week.
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ALMOND PALMIERS - TUTTI DOLCI
From tutti-dolci.com
Reviews 25Calories 80 per servingEstimated Reading Time 2 mins
- Combine almond paste, sugar, salt, and almond extract in a food processor; pulse for 1 minute to combine. Sprinkle 1 tablespoon of sugar onto a large board; roll 1 sheet of puff pastry out into an 9 by 13-inch rectangle.
- Sprinkle 3/4 cup almond paste mixture over rectangle, pressing into dough with rolling pin. Score the center of the dough with a knife to serve as a guide. Starting on one long side, roll dough tightly and evenly to the center. Repeat on the other side. Wrap dough tightly in plastic and chill in the freezer for 30 minutes, until firm. Repeat process with second puff pastry sheet.
- Line two baking sheets with parchment paper. Use a sharp knife to trim ends of dough, then slice each log crosswise into 20 slices; place slices a few inches apart on baking sheets. Sprinkle tops with sugar and freeze on baking sheets for at least 1 hour.
- Preheat oven to 450°F. Bake palmiers for 10 minutes, until caramelized on the bottom. Carefully flip with a spatula, pressing down to flatten if palmiers begin to unroll. Continue baking another 4 minutes, until golden and crisp. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days; recrisp in a 300°F oven if desired.
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