Holiday Palmiers Food

PUFF PASTRY CHRISTMAS PALMIERS

Steps:

• Preheat oven to 400°. Unfold one sheet of puff pastry. Whisk egg and water; brush over pastry. Spread with half of the pesto. Sprinkle with half of the feta and half of the sun-dried tomatoes., Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry sheet and ingredients. Freeze until firm, about 30 minutes. , Cut each roll crosswise into 12 slices. On baking sheets lined with parchment paper, bake palmiers until golden and crisp, about 15 minutes.

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.

HOLIDAY PALMIERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Stir together sugar and chai tea latte mix. Sprinkle 2 tablespoons of the mixture over a work surface.
• Unfold pastry sheet to a 10-inch square. Place on the sugared work surface and sprinkle with 1 tablespoon sugar mixture. Fold left and right edges inward to meet in the center and press down lightly. Sprinkle 1 tablespoon sugar mixture over top and fold in again, toward the center. Fold in half, lengthwise.
• Cut pastry crosswise into 1/2-inch thick slices. Place slices 2 inches apart with cut-sides down, on the prepared baking sheets. Sprinkle remaining sugar mixture over top.
• Bake in the preheated oven until pale golden brown, 8 to 10 minutes. Transfer to a wire rack to cool before serving.

PALMIERS

Steps:

• Prepare the Puff Pastry.
• Sprinkle work surface with the sugar. Place the puff pastry on top and roll to a rectangle 8 by 26 inches and approximately 1/8 inch thick, continually sprinkling with additional sugar to prevent the dough from sticking.
• Working quickly but gently, roll each long end to the center of the pastry, making sure to roll tightly and evenly. Freeze rolled log for 20 minutes, until very firm but not frozen. Slice crosswise into 3/8-inch slices. Roll over each palmier with a rolling pin to lightly flatten, and sprinkle the center of each with more sugar. Place palmiers 2 inches apart on water-sprayed baking sheets. Freeze for at least 1 hour.
• Preheat oven to 450 degrees. Bake palmiers 4 to 6 minutes, until golden on the underside. Flip with a spatula, pressing down to flatten if palmiers seem to be unrolling. Bake 2 to 4 minutes more, watching carefully, until golden and crisp. Transfer to a cooling rack and cool completely.