Monday, May 7, 2012

Raspberry-Almond Palmiers

Yesterday, I was looking for an excuse to make some yummy treats when I read that it was International No-Diet Day. Gotta celebrate that one, right?

Palmiers (or elephant ears) are found in every pastry shop in France. They are usually “plain” (well, if you consider sugar plain!) and I find they can be a bit dry sometimes. Instead of granulated sugar, I like using preserves to keep the palmiers moist and give them a fruity flavor. Almonds (or any other nuts) are optional but add a little crunch that I can't resist.

To be honest, yes, making puff pastry is time-consuming but, it's not that hard. I have a traditional recipe that might be a bit too daunting for some, so I'll share this fast and easy recipe from King Arthur Flour. Go ahead and give it a try! You will need only half the dough for this recipe. Save the other half for later (you can freeze it) and make mini croissants, apple turnovers or pigs in a blanket – there are so many options, it won't go to waste, trust me!

It is also perfectly acceptable to use good-quality frozen puff pastry – and by that, I mean one that does not contain hydrogenated oils or shortening. If you are lucky enough to have a Trader Joe's near you, try their Artisan Puff Pastry. It is made with only flour, butter, salt, sugar and water (no weird additives or preservatives, unlike other brands I've come across before).

Makes 20 mini palmiers
  • About 8 oz. puff pastry (or 1 frozen sheet, thawed) = 225 g de pâte feuilletée
  • About ¼ cup seedless raspberry preserves = environ 75 g de confiture de framboise
  • About ¼ cup chopped almonds = 4 cuillères à soupe d'amandes concassées
  • 1 egg, beaten = 1 oeuf, battu

Preheat oven to 425°F / 220°C.

Roll out the puff pastry to a thin rectangle about 10” x 12”. Spread preserves all over the dough and sprinkle evenly with almonds.

Roll up the left side inward, stopping in the middle of the dough. Repeat with the right side. Chill the dough in the fridge for at least half an hour. It will make the log easier to cut.

Remove the log from the fridge and brush with the egg wash. Cut into 20 ½” pieces slices. Place on a large baking sheet lined with parchment paper or a Silpat mat.

Bake for about 12 to 15 minutes. Remove and cool on a wire rack for 10 minutes. Enjoy!

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