March 2, 2020
Just the Recipe: Make Palmiers with Quick Puff Pastry
Puff pastry can be turned into all sorts of sweet or savory creations. Here I show you how to make Palmiers, crisp multi-layered French pastries resembling palm leaves.
- Cookie sheets
- 1 1/2 cups unbleached all-purpose flour spooned into dry measuring cups and leveled; 6 ¾ ounces
- 1/2 teaspoon salt
- 1/2 pound cold unsalted butter 2 sticks
- 1/2 cup sour cream the real thing, no substitutes
- Put the flour into a large bowl and whisk in the salt.
- Cut the butter into tablespoon-size pieces and add to the flour.
- Use a pastry blender to cut the butter into the flour until the mixture resembles medium-coarse flakes. (Feel free to use your hands, rapidly pinching the fat and flour together).If you prefer, you can cut the butter into the flour with a food processor, pulsing rapidly until the butter is in small bits.
- Stir in the sour cream with a fork to make a dough that just holds together.
- Flour lightly if dough is sticky. Shape into a 1-inch-thick square, wrap tightly in plastic wrap and refrigerate 2 hours or overnight. Or freeze for up to 2 months.
- Spread a section of your work surface with granulated sugar or cinnamon sugar.
- For cinnamon sugar, stir together 1 cup sugar with 1 tablespoon ground cinnamon.
- Put the dough on the sugar, turning it to coat all sides.
- Keeping the dough well-sugared, roll it into a 14-inch square.
- Sprinkle more sugar on top of the dough.
- Determine the center of the dough and mark it lightly with a ruler or the back of a knife.
- Fold each side into thirds toward the center, folding so that, rather than meeting in the center, there is a ½-inch space between the edges. Here’s the left side folded. Note the line indicating the center of the dough.
- And here’s the right side folded.
- Then close the dough along the central space like a book, making a compact 6-layered roll about 2 inches wide and 14 inches long.
- Wrap airtight and refrigerate for 1 hour or more, until dough is firm enough to be sliced evenly. Trim away uneven edges.
- Adjust an oven rack to the center position and preheat the oven to 400 degrees. Line two large cookie sheets (14 x 17 inches) with aluminum foil, cooking parchment, or silicone baking pan liner. If using USA Pan cookie sheets, lining the pans is unnecessary.
- With a very sharp knife, cut the dough into eighteen 3/4-inch-thick slices.
- Dip both sides of the slices into sugar and place the palmiers 2 to 3 inches apart on the sheets, 9 palmiers to a sheet.
- Refrigerate one sheet and place the second in the oven.
- Bake at 375° for 12 to 15 minutes, or until the sugar on the bottom has melted and is well-caramelized.
- Turn palmiers over with a wide metal spatula and continue baking until palmiers are evenly and well-browned throughout, 3 to 5 minutes more. Do not underbake. Pastries must be a deep brown color.
- Slide the pan liner off the cookie sheet onto your work surface and let palmiers cool a few minutes before transferring them to cooling racks to finish cooling.
- Store airtight and serve when very fresh.