mini palmier

I first had a palmier (pronounced Palm-e-a, we asked in Paris) in Paris, on a “cafe hop” from Noter Dame to the Eiffel Tower. Last weekend, my sister and I went to La Provence in Portland for breakfast. We got a palmier and I was reminded of this devine pastry. Almost like a cookie, not flacky like a pastry. Last night I was recipe serching, and they turned out to be way easier then I would have guessed. So I tackled the project. All the recipes I found called for store-bought puff pastry, and I have a thing againts that. So I made a rough puff pasty, and honestly it’s easy, and so close to the purchased version. (1 of 2) (2 of 2)

1 1/2 cups flour

1 teaspoon salt

3/4 cup cold butter, cut into chunks

2 tablespoons cold water

1 cup sugar

In a mixing bowl combine flour and salt. Using your hands cut the butter into the flour mixture until the dough can nearly form a ball. Using a knife cut in the water until a ball is formed. Wrap the dough in plastic wrap and chill for an hour. Pull the dough out, on a floured surface roll the dough into a 12″x6″ rectangle. Fold the dough into 3rds (letter style), and roll into the same rectangle. Fold again and return to the fridge. Chill for an hour. Pull out the dough and repete the rolling, folding process. Chill for another hour.

    Sprinkle about 1/2 cup of the sugar onto your cutting board. Roll the dough, on the sugared surface, into 12″x18 or until it’s about 1/4″ thick. Sprinkle the remaining sugar on the top of the rolled dough. Starting on the long edge roll it up to meet half way, roll the other side to meet in the middle. Wrap the roll in plastic wrap, and chill for an hour. Heat the oven to 400*. Pull out the chilled roll and cut into 1/4-1/2″ circles. Bake for about 20 minutes.

2 thoughts on “mini palmier

  1. Pingback: last minute ideas for the 4th | Madey Edlin

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