Store bought frozen puff pastry sheets are versatile and can be used to make savory and sweet treats. Here are few recipes with puff pastry sheets, already on the blog and apart from these, I make curry puffs with kheema and egg puffs. Now I have one more recipe to add to the list, palmiers or little hearts as we Indians know as. Little hearts are mini palmiers sold in India and some Indian stores carry it even here in the US.
I made these palmiers for another recipe and I am glad I did. With commercial puff pastry sheets, palmiers are very easy to prepare. I used less sugar as it is the main component for another recipe and had to bake them twice, as these are so irresistible. The step by step pictures were taken when I first made the palmiers and the final pictures were taken 3-4 days later when I baked the second time.
The first time I could not stop myself and had very few remaining. The second time I made, I had to hide them in the pantry for 3-4 days until I took the pictures. It was so difficult to keep my hands away from them and despite that, I finished 3 palmiers!! Second time I was not very particular and rolled the pastry sheet haphazardly and the hearts are not perfectly shaped!
Source: Joe Pastry
Total Time: 28 minutes (excludes 40 minutes of thawing + 20 minutes of refrigeration time)
Preparation: 10 minutes
Baking: 18 minutes
Yields: 21 depending on the size
- 1 frozen Puff Pastry Sheet (a packet comes with 2 sheets)
- 1 ½ – 2 tbsp. Sugar
- Thaw the pastry sheet as per the thawing instructions on the back of the packet. I left it on the countertop for about 1 hour.
- Open the sheet and lightly roll it.
- Trim the edges.
- Sprinkle about 1 – 1 ½ tbsp of sugar on the sheet.
- Gently roll with a rolling pin to press the sugar into the pastry sheet.
- Mentally divide the sheet into 6 equal parts or lightly make 6 equal marks on one edge of the sheet. Fold the bottom one part of the dough and then fold the top one part of the dough.
- Repeat the same at the bottom and top of the dough sheet.
- Sprinkle the remaining sugar and lightly roll with a pin to press the sugar into the sheet.
- Fold one part over the other.
- Put it in a lined baking sheet and refrigerate for 20 minutes.
- 15 minutes into refrigerating, preheat the oven to 400F.
- Line baking sheets with a parchment paper. I used one large cookie and sheet and one medium sheet.
- After 20 minutes of refrigeration, slice the pastry sheet into ¾” slices.
- Place each slice on the cookie sheet, about 2” apart. Mind you, these pastries spread a lot.
- Bake in a preheated oven, on a middle rack for 17 – 18 minutes, flipping the pastries 9 minutes into baking. I had two sheets to bake, I baked one in the middle rack and smaller one in the rack below the middle rack (not the bottom rack, the on between the middle and bottom rack).
- When the pastries or palmiers are golden brown, remove from the oven and let cool completely.
- Store in an airtight container.
- Spices – I did not use any spices here as I made these for another recipe. Cinnamon powder and a pinch of salt can be sprinkled along with sugar.
- Sweet – I used less sugar and if one were to consume the palmiers as is, I would recommend adding at least another 1 tbsp of sugar.
- Bake Time – I baked for 17 minutes in two different racks. Palmiers in the bottom rack got a nice golden brown color and caramelized sugar gave the palmiers a nice brown color. In the pictures, the cookies to the right were baked in the bottom rack. If baking in the middle rack, I would recommend baking for 18 minutes.
Oven Temperature – Temperatures vary from oven to oven. Keep an eye on the palmiers 16 minutes into baking.
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