Puff Pastry #2: French Palmier

Good day everyone. I always adore of making palmier myself one day and this time I'm glad to bake it. Palmier is a French word, or it is also called elephant ears in other country pastries. I'm so happy to browse this simple recipe from Barefoot Contessa (Frozen Treats episode) courtesy of Ina Garten. At first I tried her apple turnovers, still remember? and again this is my second attempt baking her recipe.

Ina's ingredients for making palmier are granulated sugar,1/8 teaspoon salt and puff pastry. You can always have either a sweet palmier or savoury's one.

 

Somehow to join in the #24 Bake Along event, I made some modification from the recipe and only 4 ingredients are needed to bake my own version of nutritious palmier.

1. 2 Frozen puff pastry, thawed

2. 2tbsp of  Chia seeds

3. 3tbsp Castor sugar

4.1 Egg yolk

Step 1: Clean a flat surface on the table or on any board. Spread some flour over the flat surface, so the pastry will not stick on it and at the rolling pin. 

Step 2: Then, sprinkle generous of sugar on the flat surface. After that, place a frozen piece of pastry on top it. Flatten and slightly spread the frozen pastry dough using the rolling pin. This will make the bottom pastry is pressed with sugar.

Step 3: Spread some sugar and Chia seeds evenly on top of the puff pastry. This is not about sprinkling,but it's about an even covering of sugar and Chis seeds. This pastry cookies must be crunchy and sweet.

Step 4: Fold both sides of the square towards the center so they go halfway to the middle (I slightly pressed the pastry by using the rolling pin). Before folding the second time, I apply some egg wash and sprinkle some sugar and chia seeds again. Eggs wash is to fold the layer nicely and also enhanced the colour after bake.

Step 5: Fold them again so the two folds meet exactly at the middle of the dough. Used the rolling pin to press again. Lastly, fold 1 half over the other half as though closing a book and slightly press with rolling pin.

Step 6: Slice and arrange on baking sheets lined with parchment. I used 2 squares of frozen puff pastry and get about 24-28pcs of palmiers.

Advice: Seen the photo shown above, remember to open the cut inside as a "V' shape. If you don't open, it won't bake nicely like a heart shape. I even slightly press the bottom, to make the heart palmier looks even better "♥".

Step 7: Place every pieces slightly apart, as later on it will puffed once bake. Simply brush just a lil egg wash on top for glazing. Finally bake the cookies for 5-6 minutes until caramelized and golden brown on the bottom, then quickly turn the other side using spatula (I just use fork and spoon) and bake for another 3 to 5 minutes, until caramelized/ and golden brown on the other side. Transfer to a baking rack to cool.
* Preheat and set the oven to 400 F which is about 200 degree celcius.
Advice: The pastry biscuits must be cool before keep inside a tight container to maintain the crispiness.

And here you are my sweet hearty palmier - It has a balance sweetness with the salty pastry, buttery fragrant, of course crispy and healthy too with Chia seeds.

Only need 4 simple ingredients with some technical steps to fold. But once you mastered the folding steps, you can make it pretty fast. This recipe is just so simple and tasty. I'm sure this is the best pastry cookies for tea time! Quick, grab a cup of coffee and enjoy the crunch.

I'm sharing this recipe with 

Cook like Ina Garten (Barefoot Contessa) - May 2012

&

#24 Bake Along blog hop event with the theme: Bake with 4 ingredients.