I love Palmiers at Christmas time! But making the dough is very time consuming. In fact last year I just didn’t ever make any. So I put on my thinking cap and thought I’d try making them with regular pie crust. Sure they might not have as many delicate layers but it was either that or no palmiers.
Roll out dough between sheets of plastic wrap into a rectangle approximately 1/8 inch thick,
Sprinkle with sugar.
sprinkle with cinnamon if you like.
Carefully roll each long edge toward the center. Use the plastic wrap to help roll tightly.
Wrap it up and put in the fridge or pop in the freezer until very firm but not frozen.
Then where you’re ready to bake get out the ‘logs’.
Slice crosswise into 3/8-inch slices.
I cut all of them and popped them back in freezer until I was ready.
I used my hand instead of a rolling pin to lightly flatten. Then sprinkled the center of each with more sugar.As the oven was heating to 450.
Confession time, yes, I did. I got tired of waiting and walked off for a few minutes and this is what I came back to!
Not being made from proper puff pastry dough hasn’t stopped anyone from eating them so I’m satisfied with my variation.
let cool and serve or make ahead and freeze.
adapted from a Martha Stewart recipe that I can’t find.
- 3/4 cup sugar, plus additional for sprinkling
- Gluten free pie crust or regular home made pie crust or bought pie crust
Roll out dough between sheets of plastic wrap into a rectangle approximately 1/8 inch thick, continually sprinkling with additional sugar to prevent the dough from sticking. Sprinkle surface with sugar (optional, add cinnamon)
Working quickly but gently, roll each long end to the center of the pastry, use plastic wrap to help roll it up, making sure to roll tightly and evenly. Freeze rolled log for 20 minutes, until very firm but not frozen. Slice crosswise into 3/8-inch slices. Roll over each palmier with a rolling pin to lightly flatten, and sprinkle the center of each with more sugar. Place palmiers 2 inches apart on water-sprayed baking sheets. Freeze for at least 1 hour.
Preheat oven to 450 degrees. Bake palmiers 4 to 6 minutes, until golden on the underside. Flip with a spatula, pressing down to flatten if palmiers seem to be unrolling. Bake 2 to 4 minutes more, watching carefully, until golden and crisp. Transfer to a cooling rack and cool completely.