PALMIERS
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.
FRENCH ALMOND PALMIER COOKIES
French Almond Palmier cookies or Elephant Ears are a delicious little cookie filled with almonds and perfect for the holidays! Quick and easy to make too!
Provided by Lovefoodies
Categories Cookies & Sweet Treats
Time 25m
Number Of Ingredients 6
Steps:
- Take the puff pastry from the freezer and allow to fully defrost IN the packaging. 2. Preheat oven to 400 F or 200 C.3. Unroll the pastry and flatten it on the paper wrapper. Line a cookie sheet with parchment paper or a silicone mat.4. In a small bowl, add the ground almonds, sugar and almond extract if using. Combine with a spoon. Sprinkle almond sugar mixture evenly all over the pastry and use a long flat-bladed knife if you have one to spread the mixture evenly on the surface. Place a sheet of parchment over the top and use a rolling pin to LIGHTLY roll over the mixture so as to press it gently into the pastry. Be careful not to roll hard so you keep the shape of the pastry. Discard parchment paper.5. Take one LONG side and tightly roll the pastry toward the middle. Stop when you get to the middle. Then take the other side of the pastry and roll toward the middle. Wrap the pastry in plastic wrap and pop in the fridge for 20 minutes to firm up. 6. Take the pastry from the fridge and cut the ends off to make it tidy. Then cut into 1/4 inch thick slices. Place flat on a parchment-lined baking sheet. You may need to gently push the cookies down if they are too thick. If you want to make a more defined shape, point the curved parts to make them like rabbit ears. This will help when baking to get the classic palmier shape. 7. Brush the tops lightly with the melted butter and another light sprinkling of sugar. Turn over and brush with butter and sprinkle sugar on the other side too. 8. Bake for approximately 15 - 20 minutes or until the cookies puff up and turn golden brown. Keep an eye on them because they will burn very easily! Halfway through, turn the cookies over so they brown evenly.9. When done, use a fish slice or similar and transfer the cookies to a cooling rack. They will get crispy once cooled.These will store, once cooled, in an airtight container for a few days. They are delicious eaten as they are, or as I do, with a scoop of ice cream!
Nutrition Facts : Calories 84 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 26, Sodium 58 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ALMOND PALMIERS
these crispy cookies, fill with the almond paste bread, make a sweet caring with morning coffee or afternoon tea. Source unknown
Provided by Lynnda Cloutier
Categories Cookies
Number Of Ingredients 6
Steps:
- 1. thaw puff pastry sheets according to package directions.
- 2. Using a hand mixer on low speed, beat almond paste, the 2/3 cup granulated sugar, and eggs for the almond filling in a bowl until smooth, five minutes.
- 3. Unfold one pastry sheet on a lightly floured surface. Roll out to a 10 x 14" rectangle. Spread half of the almond filling evenly over the pastry rectangle. Sprinkle with 1/4 cup of the ground almonds.
- 4. Roll up pastry evenly from both short sides until rolled edges meet in the middle. Wrap in plastic wrap. Repeat with remaining pastry sheet, almond filling, and 1/4 cup ground almonds. Arrange wrapped rolls on a baking sheet. Freeze for at least one hour.
- 5. Preheat the oven to 350°. Line baking sheets with parchment paper. Trim ends of cookie rolls. Cut rolls crosswise into 1/4 inch thick slices. Arrange cookies on the prepared baking sheet, spacing cookies 1 inch apart. Refill each cookie with 1/2 teaspoon coarse sugar.
- 6. Bake cookies, one sheet at a time, until there firm to the touch and lightly browned on the bottoms, 13 to 15 minutes. Let cookies cool on the baking sheets five minutes, then transfer them to a rack. If you'd like to make them ahead and spread the filling on the pastry, roll up the pastry as directed, wrap in foil and store in the freezer for up to one month. Slice and bake as directed. Makes about 60 cookies.
ALMOND PALMIERS
So quick and easy, and so impressive. I made these for a bridal brunch and they were quite a hit. From the Odense website.
Provided by Pinay0618
Categories Dessert
Time 35m
Yield 34 cookies
Number Of Ingredients 3
Steps:
- Line two baking sheets with parchment paper. Preheat oven to 400°F Remove pastry sheets from box and let sit on counter for 10 minutes.
- Meanwhile, add Almond Paste and sugar to food processor or mixing bowl. Process or mix until the texture of sand. Makes about 2 cups almond sugar.
- Dust counter with granulated sugar and unfold one pastry sheet. Roll out to 11" X 13" with long side, horizontal to counter. Sprinkle evenly with 1/2 cup of almond sugar mix.
- Fold in short sides of pastry sheet to meet in middle. Tightly roll each fold to center, so both rolls of pastry sheet are touching. Trim ends, sprinkle with sugar and press down. Place in freezer for 10 minutes. Repeat with second sheet of puff pastry.
- Cut pastry into 1/2 inch slices with a sharp knife. Dip each piece in sugar and lay flat, sugar side up, on parchment paper (about 16-18 per roll). Bake 12-15 minutes or until golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 112.3, Fat 7.1, SaturatedFat 1.5, Sodium 35.9, Carbohydrate 10.8, Fiber 0.5, Sugar 3.8, Protein 1.6
SWEET PALMIERS
A easy palmiers recipe using puff pastry.
Categories Cookies Bake Summer Phyllo/Puff Pastry Dough Gourmet
Yield Makes about 64 palmiers
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F.
- Sprinkle some sugar on a work surface and cover it with a puff pastry square sheet. Then sprinkle more sugar evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Fold in two opposite sides of the pastry sheet square so that they the sides meet in the center. Fold in same sides of the pastry again.
- Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in sugar and arrange, cut side down, on an ungreased baking sheet. Repeat with three remaining pastry sheets.
- Bake palmiers in batches in middle of oven until golden on bottom, about 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.
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ALMOND PALMIERS - TUTTI DOLCI
From tutti-dolci.com
Reviews 25Calories 80 per servingEstimated Reading Time 2 mins
- Combine almond paste, sugar, salt, and almond extract in a food processor; pulse for 1 minute to combine. Sprinkle 1 tablespoon of sugar onto a large board; roll 1 sheet of puff pastry out into an 9 by 13-inch rectangle.
- Sprinkle 3/4 cup almond paste mixture over rectangle, pressing into dough with rolling pin. Score the center of the dough with a knife to serve as a guide. Starting on one long side, roll dough tightly and evenly to the center. Repeat on the other side. Wrap dough tightly in plastic and chill in the freezer for 30 minutes, until firm. Repeat process with second puff pastry sheet.
- Line two baking sheets with parchment paper. Use a sharp knife to trim ends of dough, then slice each log crosswise into 20 slices; place slices a few inches apart on baking sheets. Sprinkle tops with sugar and freeze on baking sheets for at least 1 hour.
- Preheat oven to 450°F. Bake palmiers for 10 minutes, until caramelized on the bottom. Carefully flip with a spatula, pressing down to flatten if palmiers begin to unroll. Continue baking another 4 minutes, until golden and crisp. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days; recrisp in a 300°F oven if desired.
ALMOND PALMIERS (ELEPHANT EAR PASTRIES)
From dimitrasdishes.com
Reviews 1Servings 18
- Make the filling by combining the almond paste, salt, and sugar in the bowl of a tabletop mixer. Beat until it breaks up and crumbles.
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