1 week left until Christmas.  I know I slacked off this weekend with my 12 days of Christmas Cookies.  However, it was time well spent with our family.  We had a wonderful weekend, baking, shopping and singing Christmas Carols.  Not to mention, our little bun in the oven is taking much of my energy and causing me to feel queasy most of the afternoon.
Not to fear though, these Palmiers are easy and quick to make.  If you don't want to wait overnight at least chill the dough for an hour before slicing and baking.  -Just enough time to get in a nap!  I've included my favorite 3 versions, but you can really fill them with almost anything you like or don't fill them at all and just sprinkle with a little sugar inside and out for a simple yet elegant cookie.

Cinnamon, Tomato & Chocolate Palmiers

Ingredients for Cinnamon Palmiers

2 sheets puff pastry, defrosted

2/3 C light brown sugar, lightly packed

3 tsp ground cinnamon

2 Tbs unsalted butter, melted and cooled slightly

sanding sugar, for sprinkling

Directions

In a small bowl, whisk together the brown sugar and cinnamon. Unfold one pastry sheet and roll out to a 13 in. square on a lightly floured surface. Brush the pastry with butter. Evenly sprinkle half of the sugar mixture over the pastry to cover. Gently press it in with your rolling pin. Working from the short ends, fold each end half-way to the center. Roll each side up towards the center until the rolled edges touch. Wrap the log in plastic. Repeat with the second pastry sheet. Refrigerate overnight.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Using a sharp knife (non-serrated), cut the logs into 1/2-inch slices and place 2 inches apart on the prepared baking sheet. Sprinkle each cookie with a little of the sanding sugar and bake until puffed and golden brown- 20 to 25 minutes. Allow to cool a bit before transferring to a wire rack to cool completely.
Makes 2 dozen.
 

Ingredients for Sundried Tomato Palmiers

1 1/4 cups sun-dried tomatoes, chopped

3 tablespoons chopped garlic (9 cloves)

5 cups basil leaves, packed

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3/4 cup good olive oil

1 cup freshly grated Parmesan

2 sheets puff pastry, defrosted 

1 egg mixed with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 400 degrees F.
To make the paste, place the sun-dried tomatoes and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until pureed. Add the Parmesan and puree for 15 seconds. Set aside.
Unfold 1 sheet of puff pastry and place it on a lightly floured board. With a rolling pin, lightly roll the dough until it's a 13-inch square. Using a offset spatula, spread the paste over the top of the puff pastry. Roll each side up towards the center until the rolled edges touch. Wrap the log in plastic. Repeat with the second pastry sheet. Refrigerate overnight.
Slice the dough into 1/2 inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Brush each piece with egg wash and place in the oven. Bake for 6 minutes. Turn each pastry slice over and continue baking an additional 5 minutes. Allow to cool a bit before transferring to a wire rack to cool completely.

Makes 2 dozen
 
Ingredients for Chocolate Palmiers

2 Tbs unsalted butter, melted and cooled slightly

1/2 C sugar 

8 oz dark chocolate, finely grated

2 sheets puff pastry, defrosted

Directions

 Sprinkle half each of the sugar and chocolate evenly over a pastry sheet.  Unfold 1 sheet of puff pastry and place it on a lightly floured board. With a rolling pin, lightly roll the dough until it's a 13-inch square.  Brush the pastry with butter and sprinkle half each of the sugar and chocolate evenly over the pastry sheet.  Roll each side up towards the center until the rolled edges touch. Wrap the log in plastic. Repeat with the second pastry sheet. Refrigerate overnight.
Slice the dough into 1/2 inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Brush each piece with egg wash and place in the oven. Bake for 6 minutes. Turn each pastry slice over and continue baking an additional 5 minutes. Allow to cool a bit before transferring to a wire rack to cool completely.


Makes 2 Doz.

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