Palmiers

Palmiers

The perfect little caramelized, crispy, pastry using a 15-minute puff pastry. I have always loved palmiers and the way the layers pull apart when you bite into one. I also think these look just like hearts and are a great treat/gift for Valentine’s Day. This was my first time making palmiers and my second time making puff pastry from scratch.

The first time I made puff pastry, it took hours and hours. It was summer and I didn’t have school so I had the time to slave away over this daunting dough. But being a nursing student, I struggle to find the time to bake these days. This rough puff pastry recipe I found is so simple and easy to follow. And I couldn’t tell the difference between this and the one I made over summer! You can also go for store bought puff pastry to cut out most of the time.

Bellow are some of the palmiers in a cute little paper box I made at home with some construction paper and parchment paper. I also made a little lid from construction paper so they could be gifted in a presentable way.

I began making the dough by mixing together the flour and salt. I then diced up the butter and cut it into the flour until it was pea-sized. I just bought the butter from the store so it wasn’t as cold as it should have been. Use cold butter! I also didn’t have a pastry cutter, so I used two knives, holding them parallel in one hand.

After the butter pieces were all pea-sized, I made a hole or crater in the middle and poured in ice cold water. Then I used a fork to mix the water into the dough. If the water isn’t cold enough, the butter will melt and that will prevent layers from forming in the dough which is a very sad thing. While I was mixing the dough I was perplexed wondered why it was so wet. I decided not to question it and kept going.

Once the water was mixed in (don’t over mix!), I floured a clean work surface and put the dough onto it. Then I formed the dough into a square. At this point I was really questioning why my dough wasn’t dry enough because the recipe I used said something about how I shouldn’t worry about how dry it is… I blamed it on the hot weather of southern California and put the dough back into my bowl to chill in the freezer before going any further. I read over the recipe and was so sure I had everything right. But when I pulled my measuring cup out of the bag of flour I saw I was using a 1/3 cup instead of a 1/2 cup… So there were only 2/3 of a cup of flour rather than a whole cup… Ugh.

I decided I would continue with the dough I had and just add another 1/3 cup. I mixed that in with the fork I had and crossed my fingers that it would all work out. I kept it moving, put the dough back onto my refloured work surface and went on with rolling and folding, rolling and folding, rolling and folding… After repeating the rolling and folding 6-7 times I put it in a plastic bag (I don’t have plastic wrap) and sealed it tight to chill in the fridge for an hour.

Once the hour was done, the puff pastry was ready to use!! I tried to forget my previous mistake of using the wrong measuring cup and will now always triple check which one I’m using.

The next step is to form the palmiers. I took a 1/2 cup of sugar and poured part of it on a clean work surface. I then unfolded the dough and poured sugar evenly over the top so it was well covered. I rolled out the dough so it was 13×16 or so and added sugar where the dough was bare.

From here I could’ve gone two ways. I could have folded the dough from both sides to the middle or rolled it. I decided to role it (hot dog style) to the middle so that the tube was the 16 inch length if that makes sense…

Here’s where it got a little complex for me. After cutting each palmier about a 1/2 inch thick, I noticed that the bottoms of the palmiers where they met in the middle were stretching. So I rerolled almost all of them so they were tighter and didn’t have a gap, although quite a few still ended up having gaps. To avoid this, folding the pastry dough to the center rather than rolling might help. I also fixed the ones that were flopped over.

Above you can see them after being a little fixed up. And my beautiful rolling pin that I HAD to bring to college with me! It was a birthday gift from my mom from the Magnolia Market with a cute apron that I also had to pull out for the weekend baking festivities. I really need to remember to wear my apron more often.

Once the oven was up to a hot 425 degrees Fahrenheit, I popped these in for about 6 minutes/until they were getting golden brown on the bottom. Then without burning my face, I flipped them all with a spatula and let them sit in the oven for another 4 or so minutes until the other side was golden brown. I struggled slightly with burning some of them but they were still yummy! Just keep a close eye on these because they are so easy to over-bake.

I hope you enjoy these as much as I did! I put them in the fridge in an airtight container to keep them fresh for longer. You can also find recipes online to make these with a sweet or savory filling. Have fun!

Palmiers

Yield: 20

Palmiers

Ingredients

  • 15-Minute Puff Pastry ingredients from the link in the instructions. (I also just used the butter I normally use. Seemed to work fine)
  • 1/2 cup sugar

Instructions

  1. 15-Minute Puff Pastry Link
  2. Make the puff pastry using the link above.
  3. Once the dough has chilled for at least an hour preheat the oven to 425 degrees Fahrenheit and pour 1/4 cup or so of the sugar onto a clean work surface. Unfold the pastry dough onto the sugar and pour sugar on top of the dough until it is evenly and well covered.
  4. Roll out the dough, pressing the sugar in, to about 13x16 inches. Roll (or fold) width wise from both sides until they meet in the middle.
  5. Turn the tube on its side (or upside down) just so it doesn't unroll while cutting it. Cut the palmiers so they're about 1/2 inch thick. Reroll if needed before putting on a pan with parchment paper.
  6. Put in the oven for about 6 minutes or until the bottom is golden brown. Using a spatula, flip each palmier and put them back in for about 4 more minutes or until both sides are golden brown. Keep an eye on them so they don't burn!
  7. Put on a wire rack to cool and enjoy!
http://sweetlillybakes.com/2018/02/11/palmiers/



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