Mini Palmiers

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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.

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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!

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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

  1. Roll your puff dough out into a 14 x 10 inch rectangle. Trim the edges to make a near perfect edge.
  2. Sprinkle half of your sugar onto the dough and gently roll over it so it sticks.
  3. 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.
  4. 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.
  5. Bake for 20-25 minutes. They should be brown, but not burnt.
  6. Make sure you resist from eating them right away as the sugar needs time to cool.

Easy right?

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