For New Year’s Eve I wanted to make something a bit more impressive than your average tart. It’s a glitz and glam kind of holiday and I had every intention of baking something that reflected just that.
Then I went to the gym.
I showed up for what I thought was my usual Body Blast class. Instead, I showed up to a class called Amazing Arms. One whole hour of arms. Biceps this. Triceps that. I felt the burn and as a result I can hardly use my rolling pin. Needless to say, I kept it simple in fear that my arms might fall off at the shoulder.
Anyway. They’re sweet. They’re buttery. They’re easy. They’re French. They’re mini palmiers and they’re delicious. Let’s call this part 2 of my puff pastry post because this is what I did with the other half of the dough. Aren’t they cute? They’re easy to make, but they do check the boxes for a classy New Years Eve. Especially if you dip them in chocoalte!
PALMIERS: (makes about 15 pastries)
1/2 recipe of last post’s puff pastry or 250 g of store bought puff pastry
3 T. vanilla sugar (mix your sugar with a few drops of pure vanilla extract if you don’t have any)
Preheat your oven 375° F / 190° C
- Roll your puff dough out into a 14 x 10 inch rectangle. Trim the edges to make a near perfect edge.
- Sprinkle half of your sugar onto the dough and gently roll over it so it sticks.
- Now, either eye-balling it or marking with a knife, tightly roll a short side into a spiral shape to the center of the rectangle. Repeat for the other side. The two rolls should meet and resemble a heart or butterfly shape.
- Using a very sharp knife, cut 3/8″ slices. Dip each heart in the remaining sugar on BOTH sides and lay them on a cookie sheet prepared with parchment paper. Chill for 10 minutes.
- Bake for 20-25 minutes. They should be brown, but not burnt.
- Make sure you resist from eating them right away as the sugar needs time to cool.