palmiers, palmiers.

in france, there are two pastries that i love, and both are full of butter and sugar: brioches and palmiers. the french don't screw around with their treats. each one is as lovely as the next.

liz and kim and i had a pre-thanksgiving dinner party last night, mostly because liz wanted to make and eat stuffing. in addition to all the savory foods, i made the baby apple cakes (yes, again, but for a different audience) and miniature palmiers.

the barefoot contessa helped with this recipe. and it's so easy. and awesome.
1. mix 1/2 cup sugar with a pinch of salt. spread half of it onto your workstation (i did it on a wooden cutting board).
2. unfold one piece of puff pastry over the sugar, evenly distribute the rest of the sugar over it, and roll it until it becomes approximately a 13-inch square. yes, sugar all over it.
3. fold in each side halfway, and then fold the whole thing in half. it will have six layers.
4. slice it into 1/2 slices (the same way you do when you buy the frozen rolls of cookie dough).
5. lay them onto pieces of parchment paper; they will look like teeny pretzels.
6. cook for 5 minutes at 350 and then flip them with a spatula and cook for 4-5 more.


yep. on the cake plate with cranberry-chocolate-oatmeal squares. looks like the plate of goodies after synagogue, the oneg shabbat.