It’s going to be a tasty ride, folks.

Cinnamon Palmiers Well here I am. My first post. This blog is long overdue for me. I sat around for a long time contemplating what I could offer to the slew of food blogs that already exist out there.

I finally came to the conclusion that although I might not be inventing new recipes here, at the very least I can tell my own story through food. With any luck, these stories might strike a chord – in the end, I can be happy if I’ve made that connection with you.

“If you build it, they will come.”

Here’s the blog, come and read it.

Today: Cinnamon Palmiers.

Making your own puff pastry might seem downright ridiculous, but I assure you that it’s well worth your time and effort. To those that I promised a taste of these cookies: I’m sorry, but I ate them all.

I have to thank B for sending this recipe my way via i shot the chef. Admittedly, I’ve been putting this one off for a couple weeks, but I’m glad that I did. No better recipe for my first post!

These cookies… they induce a feeling of, “OMG how are you so light and delicious when you’re made mostly of butter?!” Wait a sec… delicious… butter… I think I might’ve just answered my own question.

Give yourself a good half day (at least) to make these cookies. If you get lost along the way, I found this article on the Fine Cooking website to be of tremendous help. Just remember: if they look like they might be too dry, then they’re just right.

It’s grated butter. Looks like mozzarella, right?

Grated frozen butter

Cut up and ready to be baked!

Before the oven

Look at ’em go!

In the oven

And the final result!

Final result

Cinnamon Palmiers | Gourmet, Dec 2007

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 sticks unsalted butter, frozen
  • 5 to 6 tablespoons ice water
  • 1 cup sugar
  • 2 teaspoons cinnamon

Instructions

Stir together flour and salt in a chilled large metal bowl. Coarsely grate frozen butter into flour, gently tossing to coat butter.

Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated. Test mixture by gently squeezing a small handful: When dough has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated, and test again. (Do not overwork dough or add too much water, or pastry will be tough; dough will be lumpy and streaky.)

Form dough into a 5-inch square, then chill, wrapped in plastic wrap, until firm, at least 30 minutes.

Roll out dough on a floured surface with a floured rolling pin into a 15- by 8-inch rectangle (with a short side nearest you). Brush off excess flour and fold dough into thirds like a letter. Rewrap dough and chill until firm, at least 30 minutes.

Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then halve dough crosswise with a sharp knife and chill, wrapped separately in plastic wrap, at least 1 hour.

Stir together sugar and cinnamon, then generously sprinkle a clean work surface with some of cinnamon sugar and place 1 piece of chilled dough on top. Quickly roll out into a 16- by 12-inch rectangle (1/8 to 1/16 inch thick; if dough becomes too soft, chill on a baking sheet until firm). Trim edges with a sharp knife. Sprinkle top of dough evenly with some cinnamon sugar to cover completely, brushing off any excess. Fold 2 opposite long sides of pastry so they meet in center. Fold in same sides of pastry in same manner, then fold one half over the other (like a book) and press gently with a rolling pin to flatten slightly, forming a long rectangular log. Sprinkle with additional cinnamon sugar if dough is sticky.

Chill on a baking sheet, uncovered, until firm, at least 30 minutes and up to 2 hours. Meanwhile, repeat with remaining piece of dough and cinnamon sugar.

Preheat oven to 425°F with rack in middle. Line a large baking sheet with parchment paper.

Cut 1 log of dough crosswise into 1/4-inch-thick slices with a sharp knife and arrange slices, cut sides down, 1 1/2 inches apart on baking sheet. Bake until puffed and golden around edges, 7 to 9 minutes. Remove from oven and turn palmiers over with a spatula. (If palmiers begin to unroll, gently press to reshape when cooled slightly.) Continue baking until golden all over and sugar is caramelized, 3 to 5 minutes more. Transfer as done (palmiers may not bake evenly) to a rack and cool. Make more cookies on cooled baking sheet lined with fresh parchment.

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3 Responses

  1. To those that I promised a taste of these cookies: I’m sorry, but I ate them all.

    you suck. haha. i request almond desserty thing next!

  2. mmm… grated butter… it’s in my fave five : )

  3. Is this cookie not magnificent? And don’t worry, I truly tried to share, but it didn’t happen in my household either.

    Good luck with your blog and thanks for the link!

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