Sweet and Savory Palmiers

A few nights ago I decided to try something I have never tried before in my kitchen….palmiers.  I think I’ve never tried to make these pastries because I thought they might be too difficult.  Then I thought to myself how hard could it really be?  To answer that question for all of you out there…not hard at all!  I have to say having the right puff pastry makes these little delicious bites that much better.  I use Dufour Puff Pastry which I found at my local Whole Foods Market.  This pastry is quality stuff and it’s made with real butter and not those other hidden fats you see in other puff pastries.  If you can’t find it you can also order from their website.  On to my adventure with Palmiers!  Not only did I decide to try palmiers but I decided to try two kinds.  A sweet and a savory!  I’ll start off with the sweet since everyone loves a sweet.  At least in my house everyone loves a sweet.  These are super easy and absolutely delicious.  I have to remind you I made these at night so as we all know by now natural light is the best way to capture beautiful photography of food.  Instead I used my new Lowel Ego Digital lights that I’m still trying to figure out.  Some of the photos of the steps may be a little dark.  Bare with me as I try to get better.  On to the recipe but remember I did half savory and half sweet so if you only want to do one version double the recipe for the filling.

Cinnamon Pecan Palmier

• Half of package all butter Puff Pastry (as mentioned above)
• 1/3 cup light brown sugar
• 1 tsp cinnamon
• 4 Tbsp Pecans, Toasted

Preheat oven to 400.  Line a pan with parchment paper, a silicone mat, or greased and floured.

Mix together the brown sugar, cinnamon and pecans.  Set aside.

Unfold the thawed puff pastry onto the floured worked surface.  The Dufour Puff Pastry unfolds out of the package just about the length and width you’re looking for.  You’ll just need to roll it to thin it a bit, extending it about 1/2 to 1-inch on all sides.  Your puff pastry should be roughly 8(to10) x 12-inches in size.  Now spread the cinnamon sugar mixture over the pastry. 

Once evenly spread on pastry start rolling.  Roll up the left vertical side towards the center seam.  Roll the right vertical side towards the center too.  Gently press together.  Wrap in plastic wrap and refrigerate 30 minutes to an hour until cold and firm.

Remove dough from the fridge and slice in 1/2-inch slices.  

Place on lined baking sheet.  Bake in 400 degree oven for 10 to 15 minutes or until golden brown.  You may want to rotate the baking sheet halfway through baking.  Keep a close eye on the pastries after about 11 minutes.  They might burn quickly.

If using just a greased and floured baking pan instead of a parchment or silicone lined pan, remove the pastries from the pan immediately after they come out of the oven.  If you’ve lined you baking sheet, you’re fine to let the cookies cool on the sheet.

Now on to the savory….

Savory Sundried Tomato Pesto Palmier

• One package all butter Puff Pastry (as mentioned above)
• 2 cups spinach
• ½ cup fresh basil
• 4 to 5 sundried tomatoes (I used the ones packed in oil because that’s all I had, but I rinsed mine in water to get a lot of the oil off)
• ½ tsp olive oil
• 1 Tbsp Parmesan Cheese, plus more 2 to 3 more for sprinkling over pesto.

For filling:

Combine the spinach, basil, sundried tomatoes, olive oil and cheese in a food processor and pulse until mixture reaches a paste.

Using the other half of the pastry spread the pesto mixture over the pastry.  Once evenly spread on pastry sprinkle the pesto with the remaining parmesan cheese, then start rolling.  Roll up the left vertical side towards the center seam.  Roll the right vertical side towards the center too.  Gently press together. 

Wrap in plastic wrap and refrigerate 30 minutes to an hour until cold and firm.

Remove dough from the fridge and slice in 1/2-inch slices.  Place on lined baking sheet.  

Bake in 400 degree oven for 10 to 15 minutes or until golden brown.  You may want to rotate the baking sheet halfway through baking.  Keep a close eye on the pastries after about 11 minutes.  They might burn quickly.

If using just a greased and floured baking pan instead of a parchment or silicone lined pan, remove the pastries from the pan immediately after they come out of the oven.  If you’ve lined you baking sheet, you’re fine to let the cookies cool on the sheet.

If you have never stopped by Joy the Baker she has a great step by step direction on Palmiers.