Sunday, January 14, 2007
If you have some puff pastry leftovers, these attractive cookies are extremely easy to make.
(*All asterisks refer to changes I've since made to this recipe, see bottom of post for an update)
- Puff pastry scraps (or store-bought puff pastry)
- Egg wash (1 egg beaten with a little salt)
Carefully superimpose your puff pastry scraps. You don't want to roll them in a ball or you will lose their layered structure. Then roll the dough into a rough rectangle. I would guess about 20 to 25 cm wide? I should have measured it. Brush the dough with egg wash*, and sprinkle liberally with sugar.
Then start folding the dough over itself on both sides, vertically and symetrically, until the two rolled* sides meet each other in the center. Place in the refrigerator or in the freezer until quite firm (15 minutes in freezer, more or less).
Brush the rolled dough with egg wash, then sprinkle again with sugar. Cut into slices. Take each palmier and dip bottom and possibly top* in sugar, depending on how sweet you like them. The dough is unsweetened, so you don't have to be shy of the sugar. Also the sugar on the bottom and outside of the cookies will caramelize, which gives the cookie its distinct look and flavor.
Place the palmiers on a sheet of baking paper. Place them a bit wider apart than on this photo, as mine expanded and touched each other during baking. They shouldn't be rolled* too tightly or the centers of their spirals will tend to rise up (as was the case with some of mine). Then again, if they are too loose the two sides will not stick together and the cookies will unroll. It doesn't really matter either way, they will be good. One recipe I read suggested pressing down on the palmiers with your thumb to weld the two sides together, but I didn't really dare do that (afraid of ruining my precious puff paste layers!)
Bake in a 190°C* oven for 10 to 15 minutes. They should be caramelized, but if you want them soft in the center bake them for the shorter duration.
Let them cool on a rack and then store in a tin with a tight-fitting cover.
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Update Jan 16
These were made by my friend Claire:
"Et voila ! Ils sont delicieux et tout le monde a adore. Merci pour la recette."
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*Update November 2008
Sorry for all those annoying asterisks, but I made these a couple times since this post and wanted to suggest a few changes to my recipe:
- No need for egg wash
- Fold, don't roll the sides: the folds shown here turned into rounded coils during baking
- I only dip the bottom in sugar, which makes the cookie caramellize underneath but keeps the top side crisp and neat. (In the photo below, the bottom right-hand palmier is displayed caramelized side up).
- I try to bake them quite dark, but I have gone too dark with a few, which makes them taste bitter. Careful.
- Finally, and I haven't tested this yet, but I think the slices should be cut a little thicker than on any of these photos.
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Puff Pastry recipes
- Traditional pâte feuilletée
- Pâte feuilletée inversée
Recipes that use puff pastry
- Galette des rois or Pithiviers first post
- Galette des rois second post and third post
- Palmiers (particularly good for using up the precious scraps of dough) (This post)
- Cheese straws or puffs (also good for scraps of dough)
- Caramelized puff pastry
- Fig and goat cheese tartlets
- Lemon millefeuille