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ISO: ISO: almond palmier recipe
- Thread starter oli
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This isn't a palmier, but it is puff pastry and almond paste
I haven't tried this, but it looks good (and easy).
This is a recipe by Eileen Goltz, a professional chef and caterer, she is the author of a cookbook, Perfectly Pareve.
RASPBERRY ALMOND PUFF
1 sheet Frozen puff pastry sheet -- thawed
1 tube (7oz) almond paste
1/3 cup raspberry preserves or jam
Confectioner's sugar
1/4 to 1/3 cup slivered almonds
Preheat oven to 375. Have a baking sheet ready. Roll out pastry on lightly floured surface with floured rolling pin to 12 x 9-in rectangle. Cut in half lengthwise into 2 equal strips. Transfer 1 strip to baking sheet.
Microwave almond paste to soften slightly, no more than 30 seconds roll the almond paste out between plastic wrap to 11 x 3 1/2-in rectangle.
Remove wrap and then center the almond paste rectangle on the rolled out puff pastry sheet on baking sheet. Spread the top of the almond paste with the raspberry preserves. Sprinkle the slivered almonds on top of the preserves.
Fold other strip in half lengthwise. Cut slits through fold at 1/2-inch intervals stopping 1 inch from the edge. Unfold the sheet and set it aside for a moment. Moisten the edges of the puff pastry sheet with the almond paste and raspberry preserves on baking sheet with water. Make sure not to use too much water. You need just enough so that the top sheet of puff pastry will adhere. Please the sheet of puff pastry with the slits on top of the puff pastry with the filling. Gently press edges together to seal the top to bottom strip. Bake 25 minute or until pastry is puffed and golden. Cool 5 minutes before removing to a wire rack to cool completely. Before cutting, dust with confectioner's sugar, if desired.
I haven't tried this, but it looks good (and easy).
This is a recipe by Eileen Goltz, a professional chef and caterer, she is the author of a cookbook, Perfectly Pareve.
RASPBERRY ALMOND PUFF
1 sheet Frozen puff pastry sheet -- thawed
1 tube (7oz) almond paste
1/3 cup raspberry preserves or jam
Confectioner's sugar
1/4 to 1/3 cup slivered almonds
Preheat oven to 375. Have a baking sheet ready. Roll out pastry on lightly floured surface with floured rolling pin to 12 x 9-in rectangle. Cut in half lengthwise into 2 equal strips. Transfer 1 strip to baking sheet.
Microwave almond paste to soften slightly, no more than 30 seconds roll the almond paste out between plastic wrap to 11 x 3 1/2-in rectangle.
Remove wrap and then center the almond paste rectangle on the rolled out puff pastry sheet on baking sheet. Spread the top of the almond paste with the raspberry preserves. Sprinkle the slivered almonds on top of the preserves.
Fold other strip in half lengthwise. Cut slits through fold at 1/2-inch intervals stopping 1 inch from the edge. Unfold the sheet and set it aside for a moment. Moisten the edges of the puff pastry sheet with the almond paste and raspberry preserves on baking sheet with water. Make sure not to use too much water. You need just enough so that the top sheet of puff pastry will adhere. Please the sheet of puff pastry with the slits on top of the puff pastry with the filling. Gently press edges together to seal the top to bottom strip. Bake 25 minute or until pastry is puffed and golden. Cool 5 minutes before removing to a wire rack to cool completely. Before cutting, dust with confectioner's sugar, if desired.
I read that as "Arnold Palmer recipe"... smileys/smile.gif You can make palmiers by >>>
rolling out a sheet of puff-pastry dough, scattering whatever you want over it (i.e., almonds and sugar--or I like sundried tomatoes and pesto, for savory ones), and then rolling both sides in toward the middle. Stick in the freezer to firm the shape (1 hour or so), then slice, lay flat on a baking sheet, and bake. smileys/smile.gif Voila...palmiers.
rolling out a sheet of puff-pastry dough, scattering whatever you want over it (i.e., almonds and sugar--or I like sundried tomatoes and pesto, for savory ones), and then rolling both sides in toward the middle. Stick in the freezer to firm the shape (1 hour or so), then slice, lay flat on a baking sheet, and bake. smileys/smile.gif Voila...palmiers.
oli, I've found something in my "Good Cookie" by Tish Boyle
It uses puff pastry, egg wash, sugar & slivered almonds.
You'll need to tell us if the "almond" aspect you're looking for is an "almond cream" or an "almond paste" or simply almond nuts.
Trish calls these Sacristains and provides a nice backstory tying the appearance in with ornate candlesticks in Catholic churches. She also uses her own "Really Rapid Puff Pastry" which I'll post if you want that.
Otherwise, use a sheet of prepared puff pastry.
1 large egg, beaten with 1 tsp water
1/2 C coarse sugar, divided.
1/2 C slivered almonds, finely chopped, divided.
Dust surface with flour and roll out puff-pastry to 12x16". Trim edges to make even sides.
Brush the dough with eggwash, sprinkle with 1/2 the sugar and 1/2 the almonds.
Gently flip over and repeat on the other side.
Roll the dough gently to press in nuts and sugar.
(NOTE: From here, her directions are for a twisted dough, rather than the typical "elephant ear" shape of most palmiers. Look online for a basic recipe if you want to roll the traditional shape.)
Cut the dough lengthwise into 3 equal pieces. Cut each length into 1/2 inch pieces crosswise. (each piece will end up 1/2" wide x ~3.5" long.
Holding a piece at both ends, gently twist it 3 times and lay down on ungreased baking sheet.
Repeat, repeat, repeat, leaving space between
Refrigerate for at least 15 minutes or up to 1 day.
Preheat oven tp 375 degrees, rack in center of oven.
Bake 10 minutes, remove from oven, flip over and bake another 8-12 minutes until evenly brown.
Cool completely. Perfect with espresso.
Store in airtight container.
It uses puff pastry, egg wash, sugar & slivered almonds.
You'll need to tell us if the "almond" aspect you're looking for is an "almond cream" or an "almond paste" or simply almond nuts.
Trish calls these Sacristains and provides a nice backstory tying the appearance in with ornate candlesticks in Catholic churches. She also uses her own "Really Rapid Puff Pastry" which I'll post if you want that.
Otherwise, use a sheet of prepared puff pastry.
1 large egg, beaten with 1 tsp water
1/2 C coarse sugar, divided.
1/2 C slivered almonds, finely chopped, divided.
Dust surface with flour and roll out puff-pastry to 12x16". Trim edges to make even sides.
Brush the dough with eggwash, sprinkle with 1/2 the sugar and 1/2 the almonds.
Gently flip over and repeat on the other side.
Roll the dough gently to press in nuts and sugar.
(NOTE: From here, her directions are for a twisted dough, rather than the typical "elephant ear" shape of most palmiers. Look online for a basic recipe if you want to roll the traditional shape.)
Cut the dough lengthwise into 3 equal pieces. Cut each length into 1/2 inch pieces crosswise. (each piece will end up 1/2" wide x ~3.5" long.
Holding a piece at both ends, gently twist it 3 times and lay down on ungreased baking sheet.
Repeat, repeat, repeat, leaving space between
Refrigerate for at least 15 minutes or up to 1 day.
Preheat oven tp 375 degrees, rack in center of oven.
Bake 10 minutes, remove from oven, flip over and bake another 8-12 minutes until evenly brown.
Cool completely. Perfect with espresso.
Store in airtight container.
shaun-in-to
Well-known member
In most recipes there's no advantage to making it yourself -- except a huge sense of
satisfaction. But many commercial brands are made with non-butter fats and trans fats, so there's some compromise in flavor and healthfulness. Home-made, in my experience, is not that labor-intensive, and can be much more flaky, or have more flaky layers, than store-bought.
satisfaction. But many commercial brands are made with non-butter fats and trans fats, so there's some compromise in flavor and healthfulness. Home-made, in my experience, is not that labor-intensive, and can be much more flaky, or have more flaky layers, than store-bought.
music-city-missy
Well-known member
Oli - I have one from Southern Living that I've used for years. I'll post ASAP
I am not sure I have it on my computer but I have it printed out in a stack that I am trying to get in there so I'll find it and post. Very easy and WONDERFUL!
I am not sure I have it on my computer but I have it printed out in a stack that I am trying to get in there so I'll find it and post. Very easy and WONDERFUL!