day 11: palmiers

[the le sauce12 days of cookies]

As pretty as costume jewellery and a method so easy that even I felt free to come up with my own recipe. That’s how non-intimidating these are and how adaptable. Feel free to make your own looker, sweet, savoury–or both at once… I think there’s a blue cheese and fig palmier in my future, for instance.

elderflower marmelade palmiers

Elderflower Marmalade Palmiers

2 tbs marmalade
1 tbs elderflower liquor (or Cassis, another fruit liquor or orange juice)
Cane sugar or granulated sugar for dusting
230 g frozen puff pastry, thawed but kept cold

Mix the marmalade and liquor in a small bowl and set aside. Have a pastry or silicone brush on hand.

Dust a large piece of parchment paper with sugar and place thawed pastry on top. Cover with another piece of parchment paper and roll the dough to a 11″ X 7″ rectangle. Remove the top piece of parchment paper and quickly brush the pastry with 3/4 of the thinned marmalade. Use the bottom piece of parchment to help you roll the pastry, tightly, in toward the centre evenly from both sides, one side at a time. Brush the outsides with the remaining marmalade mixture and use it to help make the roll stick together as much as possible. Wrap the roll tightly in plastic wrap and chill for 3 hours or even overnight.

Preheat oven to 425F degrees. Remove dough from plastic wrap and quickly slice crosswise into 1/2-inch thick slices. Place slices 2-inches apart on a parchment-lined baking sheet and flatten them slightly with your hand. Bake 6-8 minutes, checking to make sure the bottoms don’t burn, turn over and bake for another 6-8 minutes or until golden on both sides. Transfer immediately to a wire rack and cool completely.

Makes 15-18.

This story and recipe appear in SUGAR & SPICE, Issue 008 of Le Sauce Magazine.