Palmiers can be either sweet or savory. Today I will show you how to make both.
For the sweet palmiers: For the savory palmiers:
1/2 puff pastry dough dijon mustard
sugar shredded Parmesan cheese
cayenne pepper
For the sweet:
Cover your working space with a thick layer of sugar. Lay 1/2 your dough on top. Cover the top of the dough with a thick layer of sugar. Using a rolling pin, pound the dough to flatten. Add more sugar to the top and make sure the bottom is still on a nice layer of sugar. Roll the dough out to a 10" x 14" rectangle. Use a knife and trim of 1/4" of dough from each side. Fold each of the 14" sides of the dough to the middle, leaving a small space between the two. Then fold one side on top of the other. Wrap in plastic wrap and refrigerate for about 40 minutes.
Cut into 1/2" slices and lay on a parchment lined baking sheet. Take the ends and move apart like bunny ears.
Bake in a 375 degree oven for 10 minutes-you will see the bottom looks like caramel. Flip and bake for one more minute.
For the savory:
Cover your working space lightly with flour. Roll dough out to a 10" x 14" rectangle. Trim edges.
Spread mustard thinly on top of dough. Sprinkle with Parmesan cheese (lightly). Sprinkle cayenne pepper on top. Press down lightly. Form as you did for the sweet palmiers and refrigerate 40 minutes.
Bake at 375 for about 15 minutes.
For the sweet palmiers: For the savory palmiers:
1/2 puff pastry dough dijon mustard
sugar shredded Parmesan cheese
cayenne pepper
For the sweet:
Cover your working space with a thick layer of sugar. Lay 1/2 your dough on top. Cover the top of the dough with a thick layer of sugar. Using a rolling pin, pound the dough to flatten. Add more sugar to the top and make sure the bottom is still on a nice layer of sugar. Roll the dough out to a 10" x 14" rectangle. Use a knife and trim of 1/4" of dough from each side. Fold each of the 14" sides of the dough to the middle, leaving a small space between the two. Then fold one side on top of the other. Wrap in plastic wrap and refrigerate for about 40 minutes.
Cut into 1/2" slices and lay on a parchment lined baking sheet. Take the ends and move apart like bunny ears.
Bake in a 375 degree oven for 10 minutes-you will see the bottom looks like caramel. Flip and bake for one more minute.
For the savory:
Cover your working space lightly with flour. Roll dough out to a 10" x 14" rectangle. Trim edges.
Spread mustard thinly on top of dough. Sprinkle with Parmesan cheese (lightly). Sprinkle cayenne pepper on top. Press down lightly. Form as you did for the sweet palmiers and refrigerate 40 minutes.
Bake at 375 for about 15 minutes.
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