Sweet Nothings for Kelly’s Bridal ShowerAugust 23, 2009 at 9:54 am | Posted in Cookbooks, Dessert | 2 Comments
In addition to a Oscar de la Renta nightgown, I made these delicious treats for our lovely Sunday afternoon soiree two weeks ago! I was actually amazed by how quickly these babies were devoured! Ah I love cooking for wonderful get togethers of delightful ladies. So this was my first time trying out Palmiers (or elephant ears for you non francophiles out there!) and I followed Ina’s instructions step by step and look what I got! They took longer to cook than what the recipe stated, but I’m starting to think it might be my oven temperature…me thinks I need a oven thermometer for my birthday!
Who knew very crispy cookies could be sooo good?? Well of course, because of the laminated butter!! I laid them out in two rows and added from fresh blackberries from the farmer’s market. They looked delightful! Check out the recipe and my other dish below!
2 cups granulated sugar
1 tsp cinnamon, and nutmeg
1/8 teaspoon kosher salt
2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)
Preheat the oven to 450 degrees F.
Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it’s about an even covering of sugar. With a rolling pin, roll the dough until it’s 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
I also put together some caprese salads on a stick! And they were amazing because of the fresh heirloom (I think) cherry tomatoes I got from the market just that morning!