Truvia Natural Sweetener Cinnamon Palmiers Recipes

TRUVIA® NATURAL SWEETENER SWEET AND SPICY COCKTAIL NUTS

Steps:

• Preheat the oven to 225 degrees F. Spray or lightly grease a baking sheet with sides.
• Whisk together Truvia® natural sweetener, spices and salt and set aside. Whip the egg white and water until foamy and holds a soft peak, about 4 to 5 minutes. Add the nuts and toss to coat completely in whipped egg white. Add the spice mixture and toss to coat completely.
• Transfer to the prepared baking sheet and spread out into an even layer. Bake 1 hour, until nuts are toasty and crisp, stirring every 15 minutes. Cool completely. Serve at room temperature.

TRUVIA® NATURAL SWEETENER CINNAMON PALMIERS

Steps:

• Preheat oven to 400 degrees F. line two baking pans with parchment paper.
• Combine Truvia® natural sweetener and cinnamon in a small bowl. on a lightly floured surface, roll out the pastry dough into a large rectangle, about 15 by 12 inches. use a pastry brush to spread the butter all over the pastry.
• Sprinkle the cinnamon mixture evenly over the pastry. roll the pastry inward from the outsides of the two long ends of the rectangle (like a scroll) until they meet in the middle. Brush the pastry with the water where it meets to hold together.
• Slice the pastry crosswise into 14-inch palmiers and lay them on the prepared baking sheets. Bake until they puff and turn evenly golden brown, about 15 minutes. Cool and serve at room temperature.

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.

PALMIERS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the sugar, cinnamon, and orange zest in a bowl. Sprinkle 1/2 the sugar mix on a clean work surface. Lay the puff pastry on top of the sugar and sprinkle the remaining sugar mix on top of the pastry.
• Using a rolling pin, roll the sugar into the dough, and roll the dough into an even rectangle, about 1/8-inch thick.
• Working from the short ends of the rectangle, roll up each end of the dough to meet in the middle. Lay the rolls on top of each other and gently press to secure. Wrap the dough in plastic and let sit in the refrigerator for at least 30 minutes.
• Cut the dough into slices that are 1/4-inch thick. Lay the slices on 2 parchment paper or silpat-lined sheet trays and bake in the preheated oven for 12 minutes. Turn the slices over and bake for another 6 to 7 minutes. When done, the cookies should be golden brown.
• Remove from the oven, and cool on a rack before serving.