Palmiers For Valentines Day Recipes

Steps:

• Heat oil in a large, deep skillet. Add mushrooms, shallots, and garlic and cook over medium-high, stirring frequently, until just beginning to brown, about 15 minutes. Tie bay leaves, rosemary, thyme, and tarragon together in a bundle with kitchen string and add to skillet. Add wine, Marsala, and 1/4 cup plus 2 Tbsp. water and cook, stirring occasionally, until liquid is evaporated, about 30 minutes. Remove herb bundle and stir panko, Parmesan, salt, and pepper into the mushroom mixture. Transfer mixture to a food processor and purée until smooth. Let cool to room temperature.
• On a lightly floured surface, roll puff pastry to a 9"x15" rectangle. Place on a parchment-lined rimmed baking sheet and freeze until firm, about 5 minutes. Spread mushroom purée evenly on puff pastry. Starting from one of the long sides, tightly roll pastry until you reach the middle. Repeat on other side. Gently stretch the log to 18" and freeze until firm, about 1 hour.
• Preheat oven to 400°F and arrange racks in lower and upper thirds of oven. Line a second rimmed baking sheet with parchment. Cut the log in half crosswise, and cut each segment into 1/4" slices using a large sharp knife. Arrange slices on baking sheets at least 1" apart; brush with oil and sprinkle with flaky salt. Bake, rotating sheets top to bottom and back to front halfway through, until palmiers are golden and crisp, about 30 minutes. Let cool completely on baking sheets.
• Do ahead
• Pastry logs can be made up to 1 week ahead; store wrapped in plastic in the freezer. Palmiers can be baked up to 1 week ahead; store in an airtight container at room temperature, and re-crisp in a 325°F oven for 8-10 minutes before serving.

Steps:

• Preheat oven to 450 degrees F.
• Combine the sugar and salt together.
• Pour 1 cup of the sugar on a flat surface.
• Use one sheet of the puff pastry and pour 1 cup of the sugar over the top and spread out evenly with your hands.
• Use a rolling pin to press the sugar into the dough, until it's 13 by 15 rectangle.
• Turn the dough over and press the sugar on the other side as well, you want the dough to be completely covered with the sugar on both sides. There will be extra sugar left on the board.
• 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 dip both cut sides in the sugar to ensure a good coating.
• Place the slices, cut side up, on a baking sheet lined with parchment paper.
• If you choose, sprinkle generously the colored sugar on each piece.
• Continue with the second sheet of pastry as above.
• Bake the cookies for about 8-10 minutes until brown on the bottom.
• Transfer immediately to a baking rack to cool completely, before they stick.
• Store in an airtight container. You can freeze them at this point as well.
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