Remember when I said that everything seems harder that it actually is? Well today I'm proving my point with Palmiers (Palm Leaf) cookies recipe - a classic French pastry recipe must-have (or if you prefer, the German Schweineohren).
By the shape that these cookies have - and by reading the instructions in one of my books - I had trouble imagining how they would end up looking the way they look. And after a couple of minutes, it became clear [the a-ha moment...hear the sound of awwww in the background!]. It's all about perspective ...the way you look at it...change the way you look at it and you will get it in seconds, guaranteed!
Ok, so the key is in the folding...you'll notice in a few minutes...because you don't need much to bake those babies.
The 2 things that you'll need:
- Powdered sugar (4-5 or 6 tablespoons...it depends of how sweet you like it. I honestly didn't calculate much, trusted my instincts)
- Puff pastry (you can buy it fresh or frozen...just make sure it's NOT Phyllo Puff Pastry.
Side note
I learned the first time and I will show you below what it will look like if you end up using Phyllo. Note that you either have Puff Pastry OR Phyllo....but for some weird reason, I found a package with Puff Pastry Phyllo on it. There is no such thing...just remember, if it says Phyllo on package, regardless if it also mentions puff somewhere.. it is still Phyllo.
What's the difference between the two? Simple: the phyllo won't rise, it won't, well "puff". In general, depending on what you use it for, you will have to layer butter in between each phyllo sheet so it doesn't dry up much...and it seems more delicate. The puff pastry on the other end gives you flaky buttery layers...because it already has butter in it. It will rise and produce a "puffy" result.
Ok enough talking, let's get down to business...
First grease or Line baking sheets with parchment paper.
Unfold and cut the puff pastry into rectangular sheets. If it came in square sheets, simply roll the strips... In the end, you want to get rectangular strips/sheets of puff pastry dough.
Sprinkle each sheet with powdered sugar.
Delicately roll the pin over the sheets so that it well absorbs the sugar.
Fold the larger sides towards the center [perspective...what I was talking about earlier, you will get it soon :) ]. Add sugar and fold once again towards the center.
(Note that the next few pictures were taking with the phyllo episode...but it is the same principle with the puff pastry)
Cover and refrigerate for 30 minutes.
Preheat oven to 200-210°C (400°F).
Cut the dough in blocs of about 1.5cm [on the sides...notice the shape...perspective:)]
Here is what the puff looks like...(This is WHAT YOU WANT)
VS. what the phyllo looked like (this is NOT WHAT YOU WANT):
Place on baking sheet, leaving space in between so that the cookies don't touch.
Bake for about 20 minutes (turn over at half time...so about 10 minutes on each side).
When they are perfectly golden, place on a grill and let cool.
Voilà :) Bon appétit!
Hope you ENJOY :)
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