You’ve got guests coming over in an hour, you just got home and there’s no time to waste. What do you do?
a) run around in circles and panic (perfectly acceptable answer, I do it all the time) b) check the freezer for some leftover cookie dough (highly encouraged to have frozen cookie dough at all times) c) decide to not make anything and hope tea will just do it d) scrounge up that puff pastry sitting in the corner of your freezer
Let’s be real, all answers are acceptable in this case and I’ve probably done them all one time or another, buuuuuttt if you happen to have frozen puff pastry on hand and are in a time crunch, this is your answer! Legitimately 20 minutes start to finish (in a pinch) and breathtakingly beautiful in addition to being absolutely delicious, your dad, mom, sisters, cousins, friends, or in-laws will think you’re a baking genius.
Don’t believe me? Give them a try, I’m serious! The key to perfect palmiers is to keep your puff pastry cold, which if you’re short on time, is actually better for you because then you won’t accidentally let it sit for too long on the counter. If this happens, don’t panic, just pop it back into the freezer for a couple minutes until the butter solidifies again and you can be on your merry way.
I know a lot of other palmier recipes tend to be heavier on the sugar, this one uses just a third of what normal recipes call for, and I actually find that it gives a better bake, caramelizes faster and leaves the palmiers just flaky enough but not rock hard. On the plus side, it’s less sugar, which means you can eat more 😀
I’m feeling pretty good at the moment because I’ve blogged two recipes after blogging NONE for the past 5 months, so yeah, I’m going to say that today has been a success. I hope that all of you have been having a wonderful day. The sun peeked out today for the first time in what seems like forever, so I’m pretty ecstatic about that. I can’t believe that the week is half over, hang in there, the weekend is near! Much love and even more palmiers to everyone!
EASY PALMIERS | Makes about 2 dozen palmiers depending on how you slice
- 1 sheet of puff pastry (thawed)
- 1/2 cup of granulated white sugar
- Preheat oven to 425 (F)
- Roll out puff pastry until it lays flat
- Sprinkle the 1/2 cup of sugar evenly over the entire rectangle
- Using a rolling pin, roll out the puff pastry, pressing just hard enough for the sugar to stick into the puff pastry. You’ll want to roll the puff pastry out about an additional 1-2 inches on each side
- To make the palmier shape, start from one end of the puff pastry and roll until it reaches the middle. Then roll the other end of the puff pastry until that reaches the middle. It should look like two rolled circles right next to each other.
- At this stage, if you have time, I would refrigerate for about 30 minutes before cutting and baking. If you don’t, throw it into the freezer for 5 minutes and then slice into 1/2″ pieces.
- Bake for about 5 minutes on the first side, the puff pastry should start to puff and turn a light golden brown. Take palmiers out of oven and flip over. Bake for an additional 2-3 minutes or until top of the flipped side is a golden brown.
- Cool before serving for crunchy flaky layers.
- Palmiers will keep for 3-4 days in an air tight container.