Spiced Orange Palmiers Recipes
SPICED ORANGE PALMIERS
For this classic, we had morning buns on our minds and added orange zest and cinnamon to the sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h40m
Yield Makes about 2 dozen
Number Of Ingredients 4
Steps:
- In a small bowl, combinesugar, cinnamon, and zest.Sprinkle half of mixtureon a clean work surface.
- Place puff pastry ontop; sprinkle with remainingmixture. Gently rollout to a 1/8-inch-thick rectangle,pressing sugar intodough. Lightly draw a linedown center of rectangle.Starting from edges, folddough halfway towardcenter, then fold edgesagain to reach center.(Folds should look like anopen book.) Fold onehalf over other half (as ifclosing the book). Wrapin plastic and freeze untilvery firm but not frozen,about 20 minutes.
- Preheat oven to 425 degrees.Cut dough crosswise into1/2-inch-thick slices. Workingin batches, arrangeslices 2 inches apart on anungreased baking sheet.Flatten each cookie withthe heel of your hand toabout 1/4 inch thick.
- Bake cookies, one sheetat a time, until deep goldenon underside, about 10minutes. Carefully flip eachcookie with a metal spatula;continue baking until crisp, about 8 minutesmore. Transfer cookies onsheet to a wire rack; whilecookies are still warm,loosen with spatula to preventsticking. Let coolcompletely. Cookies canbe stored in an airtightcontainer at room temperatureup to 1 day.
SPICED PALMIERS
Provided by Bon Appétit Test Kitchen
Categories Dessert Bake Christmas Vegetarian New Year's Eve Spice Fall Winter Cinnamon Clove Christmas Eve Phyllo/Puff Pastry Dough Cardamom Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 64
Number Of Ingredients 8
Steps:
- Line a baking sheet with parchment paper. Mix sugar and spices in a small bowl. Unfold pastry on a lightly floured work surface into a 14x10" rectangle, rolling out if needed. Brush lightly with butter. Sprinkle 1/4 cup spiced sugar over. Cut in half lengthwise.
- Fold both long sides of 1 pastry strip so that outer edges meet in the center of strip. Brush with more butter; sprinkle with 2 tablespoons spiced sugar. Fold in half lengthwise, forming a 14"-long log about 1" wide. Repeat with remaining pastry strip.
- Place logs on prepared baking sheet, cover with plastic wrap, and chill until firm, about 30 minutes. DO AHEAD: Palmier dough can be prepared 2 weeks ahead. Store airtight in freezer. Thaw overnight in refrigerator before continuing.
- Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Cut each log crosswise into 1/4" slices. Lay slices flat on prepared baking sheets, spacing 1" apart.
- Bake palmiers until golden on bottom, about 8 minutes. Using a thin metal spatula, turn palmiers over. Brush lightly with butter; sprinkle with more spiced sugar. Bake until sugar is bubbly and pastry is golden brown, about 15 minutes longer. Transfer palmiers to a wire rack; let cool. DO AHEAD: Palmiers can be made 2 days ahead. Store airtight at room temperature.
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SPICED PALMIERS - PUREWOW
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- Make the Puff Pastry: In a medium bowl, stir the flour, cinnamon, cardamom, cloves, nutmeg and salt together to combine. Add the cubed butter, tossing the cubes through the flour until each individual piece is well coated. "Cut" the butter into the flour by pressing the pieces between your fingers, flattening the cubes into big shards. As you work, continue to toss the butter through the flour, recoating the shingled pieces. The goal here is to only flatten each piece of butter once, leaving the pieces very large (remember, they will get smaller and more dispersed through the process of folding).
- Make a well in the center of the bowl and add the water. Mix until the dough just barely comes together, adding more water 1 to 2 tablespoons at a time, if needed. The dough should hold together without feeling sticky or wet. Form the dough into an even disk about an inch thick and wrap it tightly in plastic wrap; refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to about ½ inch thick. (The exact size and shape of the dough doesn't matter here?just the thickness.) Dust away any excess flour with a dry pastry brush, then fold the dough in half. Fold the halved dough in half again (the dough will now be folded in quarters and sort of a square shape). Wrap the dough tightly in plastic wrap and chill for 15 to 30 minutes, until firm.
- Repeat step 3 a total of three more times, rolling out the dough, folding it and chilling it before continuing with the next round. If you work quickly, you can sometimes perform two rounds of folds back to back, but if the dough is soft or sticky, don't try to rush it; chill the dough after each set of folds.
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- Cut the pastry in half. Use a rolling pin to roll out each portion on a very lightly floured work surface to a 20 x 30 cm (8 x 12 inch) rectangle.
- Combine the sugar and spices in a small bowl. Working with one pastry rectangle at a time, brush with the melted butter and sprinkle over 1½ tablespoons of the spice mix. Starting at a short side, roll the pastry up tightly (like a Swiss roll/jelly roll) until it reaches halfway across. Roll the opposite side of the pastry up tightly so they meet in the middle. Brush all over with melted butter and sprinkle with 1 tablespoon of the spice mix. Place in the freezer for 10 minutes or until firm. Repeat with the remaining pastry, butter and spice mix.
- Remove the rolled pastry from the freezer. Trim the ends with a sharp knife to neaten. Cut each pastry roll into 8 even slices. Sprinkle both sides of the slices with the remaining spice mix. Working with one slice at a time, place between two sheets of non-stick baking paper and roll with a rolling pin to flatten to about 1 cm (½ inch) and enlarge. Transfer to the lined trays.
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