PALMIERS (FRENCH PUFF PASTRY COOKIES)
Light, buttery, cripsy, sweet french cookie. Takes a little effort the first time through but it's rather fast when you get the hang of it and it looks like you spent forever on them. I saw Palmiers (palm-yay) in a local Costco and I was curious because they looked so good. So I went hunting up a recipe and I was shocked it was not on the Zaar. I ate half of them before they cooled, my mom ate one then left because she said she'd finish the rest if she stayed. The yield is according to the package size I bought, it can vary. So can the cooking time. I dare you to try this cookie out!
Provided by Narshmellow
Categories Dessert
Time 32m
Yield 50 cookies
Number Of Ingredients 4
Steps:
- Thaw out puff pastry, but make sure it stays chilled. You want it pliable (chill it again if it gets warm and sticky). Puff pastry should already be 1/8 inch thick - if not, roll it out to that thickness.
- If your pastry cracks you can seal it together with a little water and your finger.
- Preheat your oven to 400 degrees.
- Line cookie sheets with parchment paper, or a section from a brown paper bag to fit.
- Spread SUGAR on the counter like you would flour to roll out dough.
- Lay out one sheet of pastry (keep 2nd sheet in fridge for now). Sprinkle the top with sugar as if you were rolling the dough out.
- Take the two sides of dough and fold them in towards each other halfway to the center and press down lightly.
- Then take the folded edges and fold them in to meet in the center. Then fold them together like closing a book, it should look like a U shape.
- Cut into 3/8 inch slices with a sharp knife and place on cookie sheet.
- Sprinkle with a light coating of sugar and place in the oven for 6 to 7 minutes.
- Work on the second sheet at this time.
- Pull out and turn cookies over and sprinkle that side. Bake 3-5 minutes more or until center is done and edges are golden.
- Transfer to wire racks to cool, then store in an airtight container.
- Optional items: Use cinnamon sugar in place of sugar.
- The glaze can be drizzled over the top to finish it off.
QUICKEST PUFF PASTRY
Provided by Food Network
Categories dessert
Time 2h
Yield about 1 1/2 pounds dough
Number Of Ingredients 4
Steps:
- Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
- Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
- Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
- Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
- Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.
PUFF PASTRY
This is posted by request, if anyone ever makes it please let me know how you make it work and how long it took you and were your hands amputated because of frostbite??!!
Provided by Derf2440
Categories Dessert
Time 1h
Yield 1 batch
Number Of Ingredients 6
Steps:
- Ok, you get the whole story!
- "Before beginning the adventure with puff paste there is one thing to be explained that will make its compositions comparatively easy.
- (Ha Ha!) The butter used must be washed.
- The purpose of washing it is to make it elastic.
- It should be soft through being kneaded, but in no sense soft through being melted- quite the contrary, it must be soft and cold at the same time.
- In winter turn on the cold water faucet.
- Manipulate the butter with the hands under the stream of cold water until it is creamy and waxy.
- At other seasons, do this in a quart of ice water placed in a bowl of ice.
- The butter may be kneaded with a spoon if preferred.
- The final kneading of the butter is done on a board or it is patted briskly in the hands until no water flies.
- This is the recipe of a professional cook.
- As it calls for egg yolks it differs from the orthodox rule for puff paste.
- However, her results are remarkable and her method is simple, so I am giving it in preference to the usual rather complicated recipes.
- (Ha Ha again, it is complicated!) She stresses 2 points: Keep the hands, the bowl, the board and the rolling pin as cold as possible.
- (Ha Ha, your hands will be frostbitten!) A cold windy day is best for making puff paste.
- "Work with hands,as in the first paragraph, under water, 1 cup of butter.
- Place 1/4 cup butter in a cold bowl.
- Form the remainder into a square and place it where it will keep cold.
- Add to the butter in the bowl, the flour and salt, work these ingredients with a pastry blender, 2 knives or the finger tips.
- Beat and add 1/4 cup ice water and 2 egg yolks, (the yolks may be omitted, in that case use in all, 6 tablespoons of water).
- Work these ingredients well with the hands.
- If necessary add, to loosen the dough from the bowl, a pinch of flour.
- Place the dough were it will be cold but will not freeze, preferably in the open air.
- If it is not possible to do this, fold the dough in a clean cloth and place it in a dripping pan that has been placed between 2 dripping pans filled with ice.
- After 15 minutes, roll the dough into a square on a floured board.
- Roll it one way only, not back and forth.
- A good way is out from the centre.
- Put the square of butter in the centre of the dough and fold the 4 corners to the centre completely covering the butter.
- Permit the dough to stand on a cloth or piece of waxed paper in a cold place for 1/2 hour.
- Turn it once to keep it from becoming dry.
- Roll out the dough again into a square and fold the corners to the centre.
- Permit it to stand again for 1/2 hour.
- Repeat this process.
- The dough must be chilled and rolled at least 4 times in all.
- Chill the dough until you are ready to use it.
- Wrapped in waxed paper it may be kept in the refrigerator for several days.
- Roll it, cut it into shapes.
- Chill it again and bake it.
- One of the secrets of success of puff paste is to have it ice cold when placed in a hot oven.
- The matter of baking puff paste is a moot point.
- In all rules the very cold paste is put into a very hot oven- 500°F.
- In some it is baked at this temperature throughout.
- In this case the pastry is covered with waxed paper after 10 minutes baking.
- In other rules the heat is reduced 50 degrees every 5 minutes until the temperature is 350°F for final baking.
- GOOD LUCK!
PUFF PASTRY APPLE TURNOVERS
"I had a package of puff pastry in my freezer and mentioned to a friend that I'd like to make apple turnovers," notes Coleen Cavallaro of Oak Hill, New York. "She shared a recipe that I adapted for the puff pastry. These turnovers were a big hit on my first try!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.
Nutrition Facts : Calories 416 calories, Fat 21g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 245mg sodium, Carbohydrate 55g carbohydrate (18g sugars, Fiber 6g fiber), Protein 5g protein.
PUFF PASTRY
If you've ever wanted to make authentic puff pastry from scratch, this is the recipe. Puff pastry puffs into thin delicate layers as it bakes, making it perfect for breakfast pastries, beef wellington and tempting appetizers.
Provided by your mom
Categories Bread Quick Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 4
Steps:
- Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
- Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
- On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
- Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.
Nutrition Facts : Calories 135.6 calories, Cholesterol 40.7 mg, Fat 15.3 g, Protein 0.2 g, SaturatedFat 9.7 g, Sodium 244.9 mg
More about "puff pastry cookies recipes"
14 FANTASTIC PUFF PASTRY DESSERTS USING STORE-BOUGHT DOUGH
From thespruceeats.com
Author Cathy Jacobs
10 BEST PUFF PASTRY COOKIES RECIPES - YUMMLY
From yummly.com
4 COOKIES YOU CAN MAKE WITH A BOX OF PUFF PASTRY - REAL …
From realsimple.com
Estimated Reading Time 4 mins
OUR 30+ BEST PUFF PASTRY RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
900+ PUFF PASTRY RECIPES IDEAS IN 2022 | RECIPES, PUFF ...
From pinterest.ca
APPETIZERS - PUFF PASTRY
From puffpastry.com
THE 30 BEST IDEAS FOR PUFF PASTRY SHELLS RECIPES ...
From eatandcooking.com
33 PUFF PASTRY RECIPES, BOTH SAVORY & SWEET | BON APPéTIT
From bonappetit.com
25 SAVORY PUFF PASTRY RECIPES YOU HAVEN'T TRIED BEFORE ...
From purewow.com
TOP 22 MOST PINNED TENDERFLAKE PUFF PASTRY RECIPES
From canadianfreestuff.com
12 DELICIOUS RECIPES TO MAKE WITH PUFF PASTRY — EAT THIS ...
From eatthis.com
PUFF PASTRY CHRISTMAS COOKIES - WALKING ON SUNSHINE RECIPES
From walkingonsunshinerecipes.com
EASY HOMEMADE PUFF PASTRY RECIPE - BAKING A MOMENT
From bakingamoment.com
15 BEST VEGAN PUFF PASTRY RECIPES - CHOOSE VEGANISM
From chooseveganism.org
10 BEST PUFF PASTRY RECIPES - YUMMLY
From yummly.com
50 PUFF PASTRY TREATS : FOOD NETWORK | RECIPES, DINNERS ...
From foodnetwork.com
PUFF PASTRY RECIPE - PREPPY KITCHEN
From preppykitchen.com
BEST PUFF PASTRY RECIPES - OLIVEMAGAZINE
From olivemagazine.com
BEST PUFF PASTRY DOUGH RECIPES | BAKE WITH ANNA OLSON ...
From foodnetwork.ca
22 BEST PUFF PASTRY DESSERTS – THE KITCHEN COMMUNITY
From thekitchencommunity.org
10 EASY PUFF PASTRY BREAKFAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
33 PUFF PASTRY RECIPES - PAGE 2 OF 7 - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
35 OF THE BEST IDEAS FOR PUFF PASTRY DINNER RECIPES - BEST ...
From eatandcooking.com
12 RECIPES WITH PUFF PASTRY THAT ARE DELICIOUS - THIS ...
From thishealthytable.com
EASY PUFF PASTRY DESSERTS | ALLRECIPES
From allrecipes.com
PUFF PASTRY - RICARDO CUISINE
From ricardocuisine.com
PUFF PASTRY RECIPES - BBC FOOD
From bbc.co.uk
PUFF PASTRY FRUIT DESSERTS | COOKING LIVE | FOOD NETWORK
From foodnetwork.com
43 PUFF PASTRY RECIPES YOU HAVE TO TRY | TASTE OF HOME
From tasteofhome.com
12 INSANELY DELICIOUS PUFF PASTRY TART RECIPES - DELICIOUS ...
From deliciouslittlebites.com
PUFF PASTRY RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
EASY PUFF PASTRY BLUEBERRY TURNOVERS – RECIPE FROM ...
From yummiestfood.com
RECIPES - PUFF PASTRY
From puffpastry.com
10 QUICK AND EASY PUFF PASTRY APPETIZERS - THE SPRUCE EATS
From thespruceeats.com
30 WAYS WITH FROZEN PUFF PASTRY - GOOD FOOD
From goodfood.com.au
30 PUFF PASTRY RECIPES: SAVORY AND DESSERT IDEAS
From finedininglovers.com
SAVOURY PUFF PASTRY RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
25 SIMPLE SAVORY PUFF PASTRY RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
BETTY CROCKER PUFF PASTRY RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
24 PUFF PASTRY RECIPES - MYFOODBOOK
From myfoodbook.com.au
PUFF PASTRY RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
QUICK & EASY HOMEMADE PUFF PASTRY - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
PUFF PASTRY PINWHEEL COOKIES - FOOD AND JOURNEYS
From foodandjourneys.net
#30-minutes-or-less #time-to-make #course #preparation #occasion #5-ingredients-or-less #desserts #easy #beginner-cook #kid-friendly #cookies-and-brownies #dietary #inexpensive #taste-mood #sweet
You'll also love