French translation …..Palm tree……..hmmmm……not quite sure about that, but what I am sure about is these are the best little treats for……..…well anytime and I say anytime because they are so damn easy to make!
2 ingredients …….that right just two!!!!
Made from puff pastry…….dough and butter that has been rolled and folded, to make layer,upon layer, upon layer…….. X 100 of flakey yummy buttery dough.
Now, if want to be all fancy schmancy, go ahead and make the pastry yourself……..I’m sure you can google a recipe…….but, if want all the best of pastry with no fuss, Pepperidge Farm is the way to go. It’s ready all ready……… they do all the hard work and you get all the glory.
Turbinado sugar is the other ingredient. I have mention this in several of my dessert recipes. It has become my go to sugar for desserts. It gives a nice crunchy layer to anything sweet.
So, you all know, I’m about the lesson, bout the lesson , no guessing………gee whiz I have been singing way too much lately…………. so here’s the lesson…………turbinado sugar is made by taking the first pressing of juice from sugar cane,slowly heating it to evaporate the water out of it which causes it to crystallize.The crystals are then spun in turbines or centrifuges.
This process is a big contrast to white sugar which is often much more heavily processed, and is generally made white by using a decolorizing filter like bone char to remove its natural color. Likewise, much brown sugar is actually white sugar with molasses added back into it to color it.
Some believe that turbinado sugar is a healthier alternative to other sweeteners because it undergoes less processing, and so retains more of the nutrients found in sugar cane juice. This method of production makes it suitable for vegans, since no animal byproducts are used. A teaspoon contains about a fair amount of calcium and potassium in addition to a negligible amount of iron. A cup of this sweetener also contains magnesium, phosphorus, and sodium.
So, while some argue about using sugar perhaps this is a case to use in moderation………like I know anything about moderation…….ha ha!
Now, I know Walmart is a long way from being French, but the first time I had a Palmier was from the deli/bakery at Walmart. It was awesome, flaky, sugary, and a little sticky and the things that make pastry delicious. I would stop and get them frequently on Fat Friday’s ……..that’s Tim and my days of the week to eat whatever……no holding back………not unlike some other days but still it, has been dubbed as such by the self proclaimed queen of making shit up………Me!!!!!
Which bring me to this recipe.I have visions of them being a nice addition to a Christmas cookie tray, as a potluck take along, or for that I need a dessert quick thing your husband or child just told you about……….you know that last minute panic deal!
But what I really like is ………..my own Palmiers anytime I want……but mini…….so they are really cute and absolutely perfect with a cup of coffee or tea.
So, walk don’t run and get the pastry and turbinado sugar to try these easy two ingredient Palmiers.Print
- Yield: 32
- 1/2 – 3/4 cup turbinado sugar
- 1 package Pepperidge Farm puff-pastry sheets,thawed
- Heat oven to 400*
- Sprinkle 2 tablespoon of sugar on your work surface. Unfold pastry working with one sheet at a time, keeping the other sheet cover to prevent it from drying out.
- Place unfold sheet on the sugar. Roll it to an even thickness. Sprinkle it with 2-3 tablespoons of the sugar, pressing into the dough slightly.
- Starting at one long side of the rectangle, roll the pastry toward the center of the sheet, stopping at the middle. Repeat with the opposite long side, so the rolls meet. Trim the ends.
- Cut the roll into equal pieces. I find that dividing the roll in half, then the halves in half and half again is the easier way to have all even slices.Place slices on a baking sheet lined with parchment paper, spacing them 1 inch apart. I flattened my slightly before sprinkling with more of the sugar.
- Bake until golden and puffed, 20 to 23 minutes. Remove from oven and flip palmers over. They should have a nice caramelized bottom. Let cool for 5 minutes. Transfer to a wire rack. Repeat with the remaining ingredients. They can be served warm or at room temperature.