Day 50 Recipe 30
Since the puff pastry recipe makes 2 lbs, and the cheese straws only use 1 lb, I also used the dough to make Palmiers. Palmiers are "a french puff pastry treat." Most commonly called elephant ears when they are large. It is essentially just puff pastry coated in sugar and folded a certain way. During baking, mine unfolded, so instead of ears, they look more like hearts... which is fine by me!!
From Williams-Sonoma Essentials of Baking
Ingredients:
1 lb puff pastry dough (This can be found in the freezer section)
1 cup sugar for dusting
1 large egg beaten with 1 tablespoon of water
Directions:
1. On a lightly sugared work surface, roll out the pastry dough into a rectangle ½ inch thick. Move the pastry to the side and sprinkle the work surface with more sugar.
2. Return the pastry to the work surface and toll it out into a rectangle 18 inches long, 9 inches wide and ¼ inch thick. (I would recommend doing it more like 10 inches wide.) Turn it once or twice as you roll and dust with more sugar.
3. Position the pastry so that the long side is in front of you. Fold one long end over onto itself halfway across the pastry. Fold the opposite end onto itself so that the 2 ends meet in the center of the rectangle. Sprinkle with more sugar. Roll the pin across the pastry lightly and sprinkle again with sugar. Fold each side lengthwise again onto itself so that they meet in the center again, and roll the pin across the pastry lightly.
4. Using a pastry brush, brush the egg mixture lightly over half of the folded pastry rectangle. You will not use all of the egg mixture. Fold the egg brushed half onto the other half of the pastry to form a long, thick rectangle. Roll the pin across the pastry to seal. Place the rectangle on a half-sheet pan, cover, and refrigerate until well chilled, at least 45 minutes.
5. Place rack in middle of oven and preheat to 400 degrees. Line 2 half sheet pans with parchment paper (Or a silicone baking sheet works fine!)
6. Place the pastry on a cutting board and cut crosswise into slices ¼ inch thick. (I did mine ½ inch thick and they turned out much better!!) Dust the work surface with sugar. Lay a cut side of a slice on the sugared surface and then flip it over to coat the other cut side. Place the slices cut side down on the prepared pan, spacing them 2 inches apart.
7. Bake the cookies until they are caramelized and brown, 13-17 minutes, turning halfway through baking to ensure even caramelization. Transfer to wire racks and let cool completely in pans. Store at room temperature in an airtight container for up to 5 days.
Ingredients:
1 lb puff pastry dough (This can be found in the freezer section)
1 cup sugar for dusting
1 large egg beaten with 1 tablespoon of water
Directions:
1. On a lightly sugared work surface, roll out the pastry dough into a rectangle ½ inch thick. Move the pastry to the side and sprinkle the work surface with more sugar.
2. Return the pastry to the work surface and toll it out into a rectangle 18 inches long, 9 inches wide and ¼ inch thick. (I would recommend doing it more like 10 inches wide.) Turn it once or twice as you roll and dust with more sugar.
3. Position the pastry so that the long side is in front of you. Fold one long end over onto itself halfway across the pastry. Fold the opposite end onto itself so that the 2 ends meet in the center of the rectangle. Sprinkle with more sugar. Roll the pin across the pastry lightly and sprinkle again with sugar. Fold each side lengthwise again onto itself so that they meet in the center again, and roll the pin across the pastry lightly.
4. Using a pastry brush, brush the egg mixture lightly over half of the folded pastry rectangle. You will not use all of the egg mixture. Fold the egg brushed half onto the other half of the pastry to form a long, thick rectangle. Roll the pin across the pastry to seal. Place the rectangle on a half-sheet pan, cover, and refrigerate until well chilled, at least 45 minutes.
5. Place rack in middle of oven and preheat to 400 degrees. Line 2 half sheet pans with parchment paper (Or a silicone baking sheet works fine!)
6. Place the pastry on a cutting board and cut crosswise into slices ¼ inch thick. (I did mine ½ inch thick and they turned out much better!!) Dust the work surface with sugar. Lay a cut side of a slice on the sugared surface and then flip it over to coat the other cut side. Place the slices cut side down on the prepared pan, spacing them 2 inches apart.
7. Bake the cookies until they are caramelized and brown, 13-17 minutes, turning halfway through baking to ensure even caramelization. Transfer to wire racks and let cool completely in pans. Store at room temperature in an airtight container for up to 5 days.
i loved these when i was a kid.. share the recipe please :) they look delicious
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