Time for Secret Recipe Club again! In the Secret Recipe Club, each blogger is assigned a different blog each month. They secretly choose a recipe, prepare it, and post it on a designated day. I love seeing what everyone comes up with at the end of the month!
This month, I was assigned Food Baby Life. Susan lives in Australia with her husband and three sons. She is also a part time Naturopathy student. In addition to many baking recipes to choose from (I loved looking through her Daring Bakers and Tuesdays with Dorie posts), she has many quicker recipes for those short on time and family friendly meals. There is also an allergy friendly list at the top of her recipe index. Palmiers have been on my list of things to try for a long time, so I immediately decided on this recipe. This French pastry (also known as Elephant Ears or Palm Trees) only requires three ingredients and they are oh so addictive. Few things beat flaky puff pastry covered in caramelized cinnamon sugar. This was also Susan’s first blog post in 2008! Other recipes I have saved for later include: Vanilla Bean Panna Cotta, Walnut and Cinnamon Sticky Buns, Oaty Pancakes with Strawberries, and Almond Cheesecake.
Evan had a blast making the Palmiers. I also think half the cinnamon sugar ended up on the floor.
I want to try to make homemade puff pastry sometime, but went with packaged this month. The brand I used only came with 1 large sheet of puff pastry. If you use Pepperidge Farm, the package includes two sheets.
Make sure both sides of the puff pastry are well-coated in the cinnamon sugar mixture and roll up the pastry tightly. Mine unwrapped a little as they baked, so I pushed them back together during the mid-bake flip.
These are best the day they are made, but we used the extra a couple of days later to pair with vanilla ice cream. I definitely recommend this.
Palmiers (French Palm Tree Pastries)
Adapted from Food Baby Life
1/2 cup raw or granulated sugar
2 teaspoons ground cinnamon
17 ounces puff pastry, defrosted
In a small bowl, mix together sugar and cinnamon. On a large work surface, sprinkle a quarter of the cinnamon sugar mixture (or half if only 1 large sheet of puff pastry) in a layer large enough to coat the sheet. Place the puff pastry over the layer of cinnamon sugar.
Sprinkle another quarter of the cinnamon sugar mixture (or remaining if only 1 sheet) over the top of the puff pastry. Use a rolling pin or your hands to gently press the sugar into the pastry.
Tightly roll each long side of the puff pastry in until they meet in the middle. Wrap the log in plastic wrap and freeze for about 30 minutes to make it easier to slice. Repeat if there is another sheet of puff pastry.
Preheat oven to 390 degrees F. Line baking sheet with parchment. Remove the log from the freezer and use a sharp knife to cut into about 1/3 inch (1 cm) wide pastries. Place 2 inches apart on prepared baking sheet.
Bake in preheated oven for 8 minutes, then flip each of the pastries (push back together if they have unwrapped a little) and cook another 7 minutes, until golden. Repeat with remaining dough.
Allow to cool on wire racks and store extras in an airtight container. They are best the day they are baked.