Saturday, June 23, 2012

Palmiers Two Ways

Travis returned from camp with a hoarse voice and a cough.  Dr. Mom watched him with a wary eye and a raised eyebrow.  Finally my hypothesis was justified with a fever on Thursday.  Why do I seem so happy that my child has a fever?  Because now I can take him to see the doctor with evidence and not be one of those overvigilant, hypochondriac moms (which I am, I get it).  Trust me, I would rather have been wrong on this one and I don’t say that often.  I like being right.  I’m right even when I’m wrong – just ask David.

It has been a long week.  Has it been for you too?  Only good things come from frozen pastry sheets so how about some palmier recipes – savory and sweet – so all of your taste buds are satisfied.  There are 2 puff pastry sheets in the box – I used one to make savory and one for sweet.  The recipes below are for 2 sheets so if you split it, obviously halve the ingredients for each recipe.

Savory (thank you Barefoot Contessa)
Savory Palmiers (left)
Sweet Palmiers (right)
1.      1 package frozen puff pastry, defrosted, Pepperidge Farm preferred
2.      1/4 cup prepared pesto (I use Classico)
3.      1/2 cup crumbled goat cheese
4.      1/4 cup finely chopped sundried tomatoes in oil, drained
5.      1/4 cup toasted pine nuts
6.      Kosher salt

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sundried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.

Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes.

Preheat the oven to 400.  Cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.

1.      2 cups granulated sugar
2.      1/8 teaspoon kosher salt
3.      2 sheets puff pastry, defrosted, Pepperidge Farm preferred

Preheat the oven to 450.  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 (not sprinkling) it evenly on the puff pastry. 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. 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 sugar left over on the board.  Slice and arrange on baking sheets lined with parchment.

Bake the cookies for 6-8 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.

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