Saturday, March 31, 2012

Cinnamon Sugar Palmiers

puff pastry
all purpose flour, for dusting
cinnamon sugar
semisweet chocolate, melted
1 egg, lightly beaten

Preparing the palmiers:
Put the puff pastry on a well-floured counter and bash it with a rolling pin. Usually we need to be quite delicate with puff pastry, as it needs to puff up a lot, but for palmiers it needs to puff up only a little. Roll the pastry out into a rectangle about 12-inches by 14-inches and 1/8-inch thick. Sprinkle the cinnamon sugar over the pastry.

With the shortest end facing you, take both long edges of the pastry and roll them toward each other to meet in the middle. Brush a little egg down the center to stick the two halves together. Carefully lift onto a large baking sheet and put in the refrigerator for at least 30 minutes to chill and harden.

Preheat the oven to 400 degrees F.

Remove the roll from the refrigerator and, using a very sharp knife, slice it into 1/2-inch thick pieces. Place each piece on the baking sheet and brush well with the beaten egg, then bake in the oven for 10 to 15 minutes until puffed up, crisp, and golden.

Remove the palmiers from the oven and let cool on the baking sheet. When cool, dip the palmiers into the melted chocolate and return to the parchment or silpat lined baking sheet to harden.

Makes about 30 palmiers


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