Every month I try to experiment with a new recipe for my daughter's preschool class. A friend of mine suggested to try puff pastries with raspberry since I have lots of puff pastries in the freezer. That sounded yummy and I think the kids would love it.
So yesterday, I made Raspberry Palmiers for the first time. My daughters and my husband devoured them. I made some extra rolls and freezed them. Today my oldest daughter begged for them so I took one roll out from the freezer and baked it. She ate them all through out the day.
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RECIPE: RASPBERRY PALMIERS
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Ingredients:
1 box of Pepperidge Farm Puff Pastry Sheet or any brand you prefer
Smucker's Raspberry Jam or any flavors of your choice
1 cup plus 3 tablespoons sugar
1 large egg
1 teaspoon water
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Make the Palmiers:
Sprinkle a cutting board with 1/2 cup of the sugar.
Dredge one side of puff pastry in the sugar. Roll out the dough into about a 11-by-12-inch rectangle and make sure it absorbs as much of the sugar as possible.
Spread jam on the dough.
Fold each 12-inch side two-thirds of the way in towards the center.
Fold each side in again so that the folded edges meet at the center point. Fold the dough over again from the center forming 6 layers of dough.
Wrap it well in plastic wrap.
Place the dough on a tray and freeze it for about 15 minutes or until firm.
Sprinkle a cutting board with 1/2 cup of the sugar.
Dredge one side of puff pastry in the sugar. Roll out the dough into about a 11-by-12-inch rectangle and make sure it absorbs as much of the sugar as possible.
Spread jam on the dough.
Fold each 12-inch side two-thirds of the way in towards the center.
Fold each side in again so that the folded edges meet at the center point. Fold the dough over again from the center forming 6 layers of dough.
Wrap it well in plastic wrap.
Place the dough on a tray and freeze it for about 15 minutes or until firm.
Preheat to 375°F. Get ungreased baking sheet ready.
Remove dough from freezer.
Trim off the ends, if uneven.
Using a sharp knife, cut the dough into 1/2-inch slices.
Spread both sides of the top of slice to form a V shape.
Arrange the slices cut side down on the baking sheet, spacing them 2 1/2 inches apart.
Cut only as many slices as will fit on the baking sheet.
Rewrap the uncut portion of dough and refrigerate until needed.
In a small bowl, whisk together the egg and water until smooth.
Using a pastry brush, brush the egg mixture over the top of each cookie. Sprinkle the cookies with sugar.
Bake the cookies for 12 minutes until they are golden brown.
Transfer the cookies to a wire rack and cool completely.
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Not a huge fan of jam? you can use cinnamon powder instead. Just sprinkle cinnamon powder over the dough.
Trim off the ends, if uneven.
Using a sharp knife, cut the dough into 1/2-inch slices.
Spread both sides of the top of slice to form a V shape.
Arrange the slices cut side down on the baking sheet, spacing them 2 1/2 inches apart.
Cut only as many slices as will fit on the baking sheet.
Rewrap the uncut portion of dough and refrigerate until needed.
In a small bowl, whisk together the egg and water until smooth.
Using a pastry brush, brush the egg mixture over the top of each cookie. Sprinkle the cookies with sugar.
Bake the cookies for 12 minutes until they are golden brown.
Transfer the cookies to a wire rack and cool completely.
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Not a huge fan of jam? you can use cinnamon powder instead. Just sprinkle cinnamon powder over the dough.
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Puff Pastries, Sugar, Egg, Jam
My puff pastries are already precut into small squares so I connected 2 squares to make a small rectangle.
With this small size of rectangle, I can only formed 4 layers of dough
Freeze it for about 15 minutes or until firm before cutting it into 1/2 inch slices
Unbaked Cinammon Palmiers
Final result of Cinammon Palmiers
Unbaked Rasberry Palmiers
Final resutlt of Raspberry Palmiers
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