Spice Palmiers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 Tbsp. Granulated Sugar, plus more for sprinkling
1 tsp. Cinnamon
½ tsp. Nutmeg
¼ tsp. Cloves
¼ tsp. Ground Ginger
1 Sheet from a 17.3 oz. Box Frozen Puff Pastry Sheets, thawed (I use Pepperidge Farm)
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Directions: |
Directions:1. Mix sugar and the spices until blended.
2. Place a 12 in. sheet of wax paper on a work surface. Sprinkle with sugar. Unfold the pastry and place in the center of the wax paper on top of the sugar. Roll the pastry into a 10 in. square.
3. Mark the center of the pastry square with the back of a knife. Sprinkle half of the spice sugar evenly over on half of the pastry. Roll up the spice-sugared side into a tight cylinder toward the center of the dough, stopping at the center mark.
4. Flip pastry over. Sprinkle other flat side with spice sugar. Roll up flat side toward the center of the dough, stopping next to the first cylinder. Slide the roll onto a small baking sheet; freeze 15 minutes.
5. Using a sharp knife, cut pastry roll crosswise into 28 (¼ in. thick) "Coiled -S" slices. Place slices on a wax paper-lined baking sheet and freeze until hard, about 30 minutes. (Slices can be stored in layers between wax paper and frozen up to 1 month ahead.)
6. Heat oven to 375º. Arrange half the frozen slices on a parchment lined baking sheet. Bake 10 minutes or until bottoms are golden brown and caramelized. Remove baking sheet from over; using an offset spatula, flip the Palmiers over (Carefully recoil any cookies that may unravel). Return cookies to oven and bake second sides 5 to 6 minutes or until Palmiers are golden brown and crisp. Move cookies to a wire rack and cool completely. |
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Preparation
Time: |
Preparation
Time:1 1/2 - 2 hours |
Personal
Notes: |
Personal
Notes: Lindsay brought these to our 1st Cookie Exchange in 2006. One of many great recipes to follow!
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