Valentine Palmiers

Egg Wash and Decorating Sugars1 egg
1 tablespoon water
red decorating sugar
puff pastry (Pepperidge Farm, package of two sheets)

In a small bowl beat the egg and water together.

Sugaring the puff pastry
On a work surface sprinkle 2 tablespoons of the red decorating sugar  to match the size of the puff pasty sheet – about 9″ x 12″. Unfold and place one puff pastry sheet on the red decorating sugar. To help the sugar ‘stick’ to the puff pastry press it onto the sugared work surface.

Sprinkle the red decorating sugar on the puff pastry
Brush the puff pastry sheet with the egg wash, then sprinkle with 1 tablespoon decorating sugar.

Roll up to the shape of a heart
Roll the two short sides toward the middle until the rolls nearly meet within about 1/2″ space. Place one roll on top of the other. You’ll see that the two rolls will form the top part of the heart. At the opposite side of the top of the heart lightly pinch the pastry to form the bottom of the heart. Wrap the rolled pasty in plastic, place in refrigerator for 30 minutes. Repeat these steps with the other pastry sheet or save it for another day.

Heat oven to 400 degrees.

Slice the pastry into 1/2" pieces
Slice each roll into 1/2″ slices (about 18 slices).

Sliced 'heart' pastries on parchment lined baking sheet
Place the ‘heart cookies’ cut-side down onto parchment lined baking sheets leaving space or them to spread.
Watch the 'hearts' puff in the oven
Bake for 15 minutes or until the pastries are golden. Remove pastries from the baking sheets and cool on wire racks.
Valentine Palmiers

Recipe adapted from http://www.puffpastry.com/recipe/60972/sweetheart-palmiers
I was thrilled with the results and will gladly do this again. Elegant, light cookie.

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3 Comments

3 thoughts on “Valentine Palmiers

  1. Pingback: 15 Dinner Ideas for Romantic Evening

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