Itsy Bitsy Foodies

You might recall that not too long ago I posted about the Pepperidge Farm “Puffection” Holiday Entertaining Challenge.  For the first part of the challenge I made Chocolate Fondue Cups (a Pepperidge Farm recipe).  Now for the second part of the challenge: my own “Puffection” creation using Pepperidge Farm Puff Pastry.

I was first introduced to palmiers {and I specifically remember the chocolate-dipped palmiers} during my time as a student in Montpellier, France.  I always thought that they were such beautiful, elegant little pastries.  And even though palmier is French for palm tree, they have always reminded me more of a butterfly than a palm leaf.  I’ve had them tucked away on my baking list ever since.

I pulled out my handy cookbook that I’ve had since high school French class as a reference and starting point: The French Cookie Book {Classic and Contemporary Recipes for Easy and Elegant Cookies}.  I’m sure that one day I will follow its recipe to make the puff pastry from scratch.  However, for times like now when I simply don’t have time, Pepperidge Farm puff pastry makes baking a special holiday treat quick and easy.

To make palmiers, simply roll out the puff pastry in lots of granulated sugar, roll up each side of the rectangle to meet in the center, chill the rolled dough and then slice the roll into palmiers.  As the puff pastry bakes, the sugar caramelizes and turns golden and slightly crispy.  The puff pastry expands quite a bit as it bakes so the shape doesn’t half to be perfect.  (You will notice that my unbaked palmiers have somewhat square edges but it didn’t matter because they baked into perfect golden rounds.)  You can roll the vertical sides up tightly to make petits palmiers (as I did) or roll them width-wise to make larger palmiers.  Some methods call for folding the dough rather than rolling it but I found that rolling it as you would a cinnamon roll made for rounder cookies.

With one sheet of puff pastry I made an assortment of three types of petits palmiers: plain sugar, cinnamon-sugar and chocolate-dipped.  {The cinnamon-sugar version reminded me of a pastry from a Scandinavian bakery that was a special childhood treat.}  I baked some and then froze the rest of the cut palmiers so that I can bake them to order at a later date.  Now, whenever the occasion calls for it this winter, my family can enjoy a sweet little pastry for breakfast, an afternoon hot chocolate break or dessert in only about ten minutes.

For more recipes, tips and how-to videos, check out the Pepperidge Farm Puff Pastry website.  And for a chance to share your own holiday Puff Pastry recipes, visit the Simple Puffection tab on the Pepperidge Farm Puff Pastry Facebook page.