Let’s get one thing straight. I’m not into store-bought. I don’t like cake mixes, I don’t like canned frosting, and I don’t like frozen pie crusts. Scratch that, they all taste good (except maybe the frosting), but I don’t like using them. I’d much rather deliver my desserts and say “I MADE THIS WHOLE THING” without semi-homemaking it, Sandra Lee-style. No thank you.
And so, friends, here is my process of creating one of the most forgivable items to buy. Puff pastry is temperamental. Well it can be. Just a tip when you do store-buy it, look at the ingredients list. Make sure the only fat you see is butter. That’s how you know it’s a decent puff pastry dough. And if you’re feeling ambitious, do as I do and make it. I use Gordon Ramsay’s recipe. And in this post is a bonus how-to for palmieres.
This is 3/4 of the ingredients. It’s only missing water.
Throw caution to the wind and get messy. This is a very fun dough to touch (if you’re a tactile person like I am).
This little guy gets chilled for as long as possible:
And once it’s sufficiently cold, roll it out! It’s amazing how durable this stuff is. I use a pizza cutter to straighten out any edges. Clearly this was not the case yet when I took this picture:
ONWARD TO THE RECIPE FOR (mini) PALMIERES! You will chill the above-pictured dough in that shape (or folded into a rectangle) for a little while longer.
Roll the dough back out onto a surface covered in granulated sugar instead of flour! Then sprinkle the whole RECTANGULAR sheet of dough with more sugar!
Also, I’m a dummy because I totally lost a gorgeous picture I had of the rolled up dough. So here I go, using WORDS to illustrate my point (ugh). For miniature palmieres, roll the two long edges of the dough toward each other until they meet in the middle. For normal-sized ones, roll the other sides toward each other until they meet in the middle. It should look like a rolled-up Torah.
Then slice them like a log of refrigerated cookie dough, arrange them on your parchment, and sprinkle them with even more sugar!
Bake them for about 12 minutes between 375 and 400 degrees (remember, not all ovens are created equal). And then look what you get:RIIIEEEEEEGHT???
I liked this piece of caramelized sugar. Looked like some hip moose-antler-art.And if you’re ALL ABOUT DAT BOOTY, just look at these guys from the back:I ate too many of these: