Description[]
Source: MALAI - POOJA BAVISHI
My love affair with palmiers began at a young age. My dad often went to New York City on business and would always bring back treats from our favorite bakery. His bag would be filled with croissants, Danish pastries, and palmiers. As a sugar lover, I would always be searching for the palmiers. The crunch of the pastry with the small granules of sugar was so satisfying and irresistibly sweet. These have a bit more depth, as they call for jaggery instead of sugar and include a bit of nutmeg for warmth. Other than that, they’re just as I remember those New York palmiers. Be sure to serve them with ice cream
Ingredients[]
- 1 cup powdered jaggery
- ¼ teaspoon salt
- 1 sheet puff pastry, about 17.3 ounces, thawed according to package directions
- ½ teaspoon ground nutmeg
Directions[]
- Position 2 racks in the center of the oven and preheat the oven to 450°F.
- Line 2 sheet pans with parchment paper.
- In a small bowl, stir together ½ cup of the jaggery and the salt, mixing well.
- Pour it onto a clean work surface and spread evenly.
- Unfold the puff pastry sheet directly on the jaggery mixture.
- In the same small bowl, stir together the remaining ½ cup jaggery and the nutmeg, mixing well.
- Spread it on the puff pastry, covering the pastry completely.
- It should be a thick, even coating. With a rolling pin, lightly roll the dough until it is a 13-inch square and the sugar is pressed into the puff pastry on the top and bottom.
- Fold the left and right sides of the square toward the center so they reach halfway to the middle.
- Fold them toward the center again so the two folds meet exactly at the center of the dough.
- Then fold one half over the other half as if closing a book.
- You will have six layers.
- Slice the layered dough crosswise into ⅜-inch-thick slices.
- Place the slices, cut side up, on the prepared sheet pans, spacing them about 1 inch apart.
- Bake the cookies until caramelized and browned on the bottom, about 7 minutes.
- Then, using a spatula, turn them over, return the pans to the oven, switching them between the racks and rotating them back to front, and bake until caramelized and browned on the second side, about 4 minutes longer.
- Transfer the cookies to wire racks and let cool completely before serving.
YIELD: MAKES 40-45 COOKIES