Cardamom Palmiers

Name: Cardamom Palmiers
Prep time: 2 h
Total time: 2 h
Yield: 36
Ingredients: ½ cup (100 g) sugar, plus more for sprinkling the work surface; ½ tsp ground cardamom; ¼ tsp ground cinnamon; ¼ tsp ground ginger; 1 sheet (about 8 oz/227 g) frozen puff pastry, thawed but well chilled; Flour, for dusting the rolling pin; 1 large egg (50 g), slightly beaten

Image of Cardamom Palmiers — Photo by Stephen Randazzo

Servings

36 cookies

Prep Time

2 hours

Cook Time

15-20 minutes

"A little bit of cardamom and ginger added to the cinnamon sugar typically found on palmiers, or elephant ears, gives these miniature cookies an out-of-the-ordinary, slightly lemony flavor."

Author:

Lauren Chattman

Ingredients

½ cup (100 g) sugar, plus more for sprinkling the work surface
½ tsp ground cardamom
¼ tsp ground cinnamon
¼ tsp ground ginger
1 sheet (about 8 oz/227 g) frozen puff pastry, thawed but well chilled
Flour, for dusting the rolling pin
1 large egg (50 g), slightly beaten

Directions

Combine the sugar, cardamom, cinnamon, and ginger in a small bowl.
Dust the work surface with a tablespoon or two of sugar. Place the puff pastry on the work surface with the long side facing you and quickly roll it with a lightly floured rolling pin into a 12-by-9-inch (30 by 23 cm) rectangle.
Brush the puff pastry with the beaten egg. Sprinkle the spiced sugar mixture over the pastry, patting it lightly with your fingers so that it adheres.
With the tip of a paring knife mark a line lengthwise down the center of the pastry (do not cut through!). Carefully roll each of the long sides of the rectangle toward the center line, leaving ⅓ inch (1 cm) uncovered on either side of the center line. Wrap the rolled pastry in plastic wrap and refrigerate until firm, at least 2 hours and up to 2 days. (The pastry dough can be frozen at this point; see "A Step Ahead," page 100.)
Preheat the oven to 375°F (190°C). Line several baking sheets with parchment paper.
Use a sharp knife or pastry wheel to cut the pastry roll into ¼-inch (6 mm) slices. Arrange the slices I inch (3 cm) apart on the baking sheets.
Bake the cookies until golden brown, 15 to 20 minutes. Remove from the oven, cool on the baking sheets for 15 to 20 minutes, and then carefully slide the parchment paper with the cookies to a wire rack to cool completely.

Recipe Note

NOTE

Cardamom Palmiers will keep in an airtight container at room temperature for up to 3 days.

VARIATION

Savory Palmiers

Savory Palmiers are wonderful with cocktails and easy to make. Omit the sugar and substitute a thin layer of basil pesto, olive tapenade, or pureed sun-dried tomatoes and grated Parmesan (a few tablespoons should do) for the cardamom sugar filling. Proceed as directed.

A STEP AHEAD

The puff pastry roll can be wrapped in a double layer of plastic and then in a layer of heavy-duty foil and frozen for up to 2 weeks. Defrost it overnight in the refrigerator before proceeding as directed.

Cookie Swap! by Lauren Chattman is available for purchase here:

Workman Publishing | Bookshop.org | Barnes & Noble | Amazon