Wednesday, December 05, 2012

52 cookies :: week 42 :: spiced palmiers

i was thinking recently about the evolution of my magazine reading. my obsession with "bop" through fashion magazines, decorating magazines, parenting magazines, gardening magazines, education magazines, to now.

i've greatly pared down. with only dwell and sunset (a gift) coming monthly. there are also those publications that, while magazines in definition, are a little bit more: 3191Q, kinfolk, wilder. (i have yet to go digital on any of this. i still can't get in to curling up with a cup of coffee and the ipad. i'm sure the time will come.)

i've added a bon appetit subscription starting this month. (from k's school fundraiser.) i don't know if it's adam rapoport. the gorgeous photography. just my cocooning spirit. or maybe a combination of all that. but i'm lapping it up.

this recipe is from the most recent issue:

52 cookies

Spiced Palmiers
via Bon Appetit
December 2012

1/2 c sugar
4 tsp ground cinnamon
1 tbsp ground cardamom
2 tsp ground allspice
1 tsp ground cloves
1 14-oz package frozen puff pastry (Dufour's was recommended, but I used what I had on hand from TJ's), thawed
All-purpose flour (for dusting)
3 tbsp unsalted butter, melted, divided

Prepare baking sheets with silpat. Mix sugar and spices in a small bowl. Unfold pastry on a lightly floured work surface into a 14x10 inch rectangle, rolling out if needed. (As TJ's pastry comes in two sheets, I went with 2 7x10 inch rectangles, and skipped the cutting in half of the next step.) Brush lightly with butter. Sprinkle 1/4 c spiced sugar over. Cut in half lengthwise.

Fold both long sides of 1 pastry strip so that outer edges meet in the center of strip. Brush with more butter; sprinkle with 2 tbsp spiced sugar. Fold in half lengthwise, forming a 14 inch-long log about 1" wide. Repeat with remaining pastry strip.

Place logs on prepared baking sheet, cover with plastic wrap, and chill until firm, about 30 minutes. (Palmier dough can be prepared 2 weeks ahead. Store airtight in freezer. Thaw overnight in refrigerator before continuing.)

Preheat oven to 425 F. Line 2 baking sheets with parchment paper. Cut each log crosswise into 1/4-inch slices. Lay slices flat on prepared baking sheets, spacing 1" apart.

Bake palmiers until golden on bottom, about 8 minutes. Using a thin metal spatula, turn palmiers over. Brush lightly with butter; sprinkle with more spiced sugar. Bake until sugar is bubbly and pastry is golden brown, about 15 minutes longer. Transfer palmiers to a wire rack; let cool.

52 cookies

* * * * *
K: These cookies remind me of cinnamon rolls.  They taste so sugary and good.  I don't really care what the shape is, I just care how much sugar's on it.  The End.

E: Mmmm. . . . Crispy & Crunchy!  Delicious puffy, cinnamon, sugary cookies! :)  :)  :p :p

D: Nice crunchy pastry. Great dunker with red wine or hot tea. Just in time for the holidays. :P


BunkleLife said...

The last line (or two, if you count "The End") of K's review is now officially part of my holiday eating lexicon.

Julia said...

these look delicious! i would love to try them- and they look pretty adaptable to vegan (won't be exactly the same with fake butter, but close i'm sure)