Sunday, November 18, 2012


Two weeks ago I attempted a cookie made from puff pastry. They're twirly swirls of sugar and butter called palmiers.

Fail. Total fail.

This week I found a new recipe on Foodgawker. I had to keep the link open for the entire week before I found time to play with a new batch of puff pastry but...

Success! Beautiful, soft, cinnamon goodness.

You can find the recipe (more of a description) here.

Long story short:
Get a box of puff pastry. I used Pepperidge Farm. Thaw it in the fridge. Lose your patience with that and put it on the counter for 2 hours.

While it's thawing, pour about 2 cups of sugar in a bowl and mix it with cinnamon. You'll have lots of leftover sugar but you need a lot to do this. The leftovers can be used to make cinnamon toast so don't complain.

When the pastry is soft and pliable, pour some sugar on your countertop and lay the piece of pastry (unfolded if it was folded) on top. Pour more sugar over the top and basically pat/rub it in. Try to avoid finger licking.

Once it's covered (I like to flip it over once so I can press more sugar in because the act of pressing sugar into dough is therapeutic enough it ought to cost $300/hr), start rolling in the sides. The idea is to roll the sides like a cigar, starting from the outer edge and rolling toward the center. Roll each of the sides so that you end up with two long rolls that meet in the middle. Think of a twirly mustache. Like that. Ish. Now wrap it in plastic wrap and put it back in the freezer. (THIS IS A VERY IMPORTANT STEP DO NOT SKIP IT)

After half an hour (or a week or whatever), preheat the oven to 425F. Slice your roll into cookies about one third of an inch thick. Lay them on a cookie sheet with a Silpat, about 2 inches apart. Bake for 12 minutes.

The recipe I found calls for coarse sugar and a tiny bit of salt sprinkled on top. I didn't do this but next time I will. My cookies were great, but that extra sugar crunch would have been divine.

Cool them on the cookie sheet for a couple of minutes, then transfer to a rack.

I know from my previous experience that these store really well. Good for lunchboxes. My box of puff pastry contained two folded sheets. I prepared both, but only baked one (perfect on a single cookie sheet). So I have another roll frozen for later use. Whee!

I guess that story wasn't so short. Anyway, check out the original blog. I'll be reading for more recipes.

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