Raspberry Filled Palmiers Recipe 455

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.

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.

Steps:

• Thaw the puff pastry sheet, according to package directions. Spread an even layer of sugar onto a pastry board. Place the thawed pastry sheet on top of the sugar. Sprinkle a layer of sugar on top of the pastry sheet. Gently roll the pastry sheet, pressing with a medium firmness to push the sugar into the dough. Spread a very thin layer of seedless raspberry jam onto the puff pastry, leaving about a 2" border all the way around.Turn the dough with the short side facing you. Fold the end closest to you about 1 1/2" inward. Do the same from the other side. With a rolling pin, press the dough together. Be careful not to press too hard, or the jam will ooze out. Again, fold another 1 1/2" inward on each side. Now, fold one side on top of the other, add additional sugar and press again with a rolling pin. Using a sharp knife, cut about 3/8" slices and place about 1 1/2" apart on parchment paper. Freeze for 15 minutes, or refrigerate for 30 minutes. Don't skip this step! Preheat the oven to 375˚F. Bake for 15 to 20 minutes, depending on your oven, until golden brown. Place on a cooling sheet. These are excellent warm, or cold with a cup of hot coffee or hot tea. NOTE: You can freeze these and bake at a later time.