Enter the Fancy Fake. Every once in a while, we’ll bring you ideas for fancy things made easy. Really easy. Up first: palmiers, a flaky little pastry sprinkled with sugar and baked until caramelized.
The reason these are so easy? Frozen puff pastry. It lets you skip the actual work without missing out on the results. Because I love these so much, here are two versions--one the traditional sweet, the other savory.
And here’s a little something in honor of our first Fancy Fake. Enjoy!
Sweet Palmiers
Ingredients
1 sheet frozen puff pastry dough (I use Pepperidge Farms)
1 cup sugar
Directions
If dough is frozen, let it thaw on the counter for 30-40 minutes.
Preheat oven to 450. Line a baking sheet with parchment paper.
Sprinkle half the sugar onto clean surface. Put the dough on top of the sugar and sprinkle the rest of the sugar on top. Roll out until it’s about 12 inches by 12 inches, pressing down to get the sugar to adhere.
Fold each side halfway toward the middle. Then fold again so they meet in the middle. Then fold one half over the other half. Cut the folded dough into ¼ inch slices and place flat on a baking sheet.
Cook for 10 minutes. Remove tray from oven and flip each palmier over with a spatula. They should be golden brown before you flip them. If not, let them bake 5 more minutes and then flip. Once flipped, cook for an additional 8-12 minutes until very golden.
Remove from baking sheet and let cool on wire rack.
Makes about 20 palmiers. Get a printable recipe.
Savory Palmiers
Ingredients
1 sheet frozen puff pastry
1 tablespoon butter, melted
1 teaspoon coarse sea salt
1 ½ teaspoons herbes de provence
Directions
If dough is frozen, let it thaw on the counter for 30-40 minutes.
Preheat oven to 450. Line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface until it’s about 12 inches by 12 inches. Brush with melted butter and sprinkle with salt and herbs.
Fold each side halfway toward the middle. Then fold again so they meet in the middle. Then fold one half over the other half. Cut the folded dough into ¼ inch slices and place flat on a baking sheet.
Cook for 10 minutes. Remove tray from oven and flip each palmier over with a spatula. They should be golden brown before you flip them. If not, let them bake 5 more minutes and then flip. Once flipped, cook for an additional 8-12 minutes until very golden.
Remove from baking sheet and let cool on wire rack.
Makes about 20 palmiers. Get a printable recipe.
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