I had so many thoughts for this week’s blog. Lots of special dates are right around the corner: Mardi Gras, the beginning of Lent and Valentine’s Day! I thought it would be fun to try a king cake as I’ve never made one before. Or to share with you our go to “Fat Tuesday” dinner because it’s easy… a cop out really. But, it reminds me of New Orleans. I could have provided any number of “no meat” meals for the beginning of Lent but I knew I was most likely going to post a Valentine’s Day recipe.
My plan was to share an amazing pasta that I like to use as a side dish for a special meal. It is fancy and seriously one of my favorite things to eat on the planet. It is also really easy to 
make. But alas, I had a daughter sick with the flu this week and it really just threw everything off. So, I had to come up with something on the fly using ingredients I already had at the house.
I don’t always have store bought puff pastry in the freezer but last weekend was Super Bowl. As you know from my previous post I was making Pigs In A Blanket. But, unlike the recipe I posted last week, I used puff pastry for my little piggy’s. (Will always use puff pastry from now on. Need to update post.) I only used one sheet last week which means I had an extra. I decided to try Palmiers (pal mee yays). A delicious French cookie made out of puff pastry.
Palmiers are sometimes called Elephant Ears because of their shape after they bake. But I think they look a lot like hearts which I thought would be fun for Valentine’s Day. They are ridiculously easy to throw together if you use store bought puff pastry.
One thing to note before we get started- always keep your puff pastry cold. I thawed mine in the fridge overnight. It is important that the butter always remains cold or the pastry won’t puff. Instead of a crispy flaky cookie you will get tough dough. Not satisfying. Keeping that in mind, here is what I did…
Mix some sugar, cinnamon and a pinch of salt in a little bowl. Then, spread half of that on your work surface.
Place the thawed puff pastry sheet on the sugar mixture.
Sprinkle the other half of the sugar mixture on the top of the pastry sheet.
Use a rolling pin to roll the pastry so it is about 2” larger on all sides. This will also “push” the sugar into the dough, helping it adhere.
Fold each end of the pastry sheet ¼ of the way towards the middle.
Do it again.
Fold one half over the other.
Trim the edge then start slicing your palmiers. I sliced mine about ¼” thick. Place cut side up on a baking sheet lined with parchment paper.
Bake in the oven for about 7 minutes, carefully and quickly flip, bake for another few minutes.
Let them cool on a rack (that only takes a few minutes) then devour.
These are such a treat and SO SIMPLE. Really, the possibilities are endless. I want to try with some nutella. Maybe cream cheese and fruit or jam? I want to try ham and cheese. Bacon and cheese. Pesto and cheese. Really anything and cheese. So, palmiers can be sweet or savory; great as a dessert or as an appetizer. Either way they are super easy, delicious and quite impressive!
Palmiers
makes about 18 cookies
Ingredients:
½ c Sugar
1 tsp Cinnamon
pinch of Kosher Salt
1 sheet Puff Pastry, thawed
Preheat oven to 450
Line a baking sheet with parchment paper
In a small bowl mix the sugar, cinnamon and salt.
Sprinkle half of the mixture on your work surface.
Place the puff pastry sheet on top of the sugar mixture.
Sprinkle the remaining half of the sugar mixture on top of the sheet.
Use a rolling pin to roll out the puff pastry, making it about 2” larger on each side.
Fold each end of the pastry sheet in ¼ of the way towards the middle.
Fold each end in again so the two side meet in the middle.
Now, fold one half on top of the other.
Using a sharp knife, trim the edge of the folded dough.
Continue to slice all the dough into ¼ inch slices (a sawing motion works well).
Place cut side up on the prepared baking sheet about 2 inches apart.
(If it has taken a while to prepare the palmiers, put the baking sheet in the fridge for about 5-10 minutes so the butter and get cold again.)
Bake in the preheated oven for about 7 minutes.
Carefully and quickly turn the palmiers over and bake for an additional 3-4 minutes (keep your eye on them).
Remove and cool on a rack.
Serve with ice cream, fruit, dipped in chocolate or by themselves.
Happy Valentine’s Day!
Palmiers
Ingredients
- ½ c Sugar
- 1 tsp Cinnamon
- pinch of Kosher Salt
- 1 sheet Puff Pastry thawed
Instructions
- Preheat oven to 450. Line a baking sheet with parchment paper.
- In a small bowl mix the sugar, cinnamon and salt. Sprinkle half of the mixture on your work surface. Place the puff pastry sheet on top of the sugar mixture. Sprinkle the remaining half of the sugar mixture on top of the sheet. Use a rolling pin to roll out the puff pastry, making it about 2” larger on each side.
- Fold each end of the pastry sheet in ¼ of the way towards the middle. Fold each end in again so the two side meet in the middle. Now, fold one half on top of the other. Using a sharp knife, trim the edge of the folded dough. Continue to slice all the dough into ¼ inch slices (a sawing motion works well).
- Place cut side up on the prepared baking sheet about 2 inches apart. (If it has taken a while to prepare the palmiers, put the baking sheet in the fridge for about 5-10 minutes so the butter and get cold again.)
- Bake in the preheated oven for about 7 minutes. Carefully and quickly turn the palmiers over and bake for an additional 3-4 minutes (keep your eye on them). Remove and cool on a rack.
Sound so delicious right now, but, oh well…I will have to wait.