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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
1/3 cup sugar
1/2 tsp ground cardamom or cinnamon
1/2 lb puff pastry dough, thawed if frozen
Unsalted butter for pans
In a small bowl, stir together the sugar and cardamom. Sprinkle a work surface with about 1 tbsp of the cardamom-sugar. Open the sheet of pastry atop the sugar and roll it into a rectangle 9 by 11 inches and 1/8 inch thick.
Cut the pastry rectangle lengthwise into 1 uniform strips about 3 inches wide. Sprinkle each strip evenly with 1 tbsp of the cardamom-sugar. Working with 1 pastry strip at a time, fold each long side so they meet in the center.
Then, fold the pastry strip in half lengthwise so that you have a 3/4 inch wide piece of pastry, 4 layers thick; do not compress. Roll the outside in more cardamom-sugar to coat. Repeat with the 2 remaining pastry strips. Refrigerate the folded strips for 30 minutes.
Preheat the oven to 350. Butter 2 baking sheets.
Using a sharp knife, cut the pastries crosswise into slices 1/2 inch wide. Arrange the cookies on the prepared baking sheets, loosening the coil of each cookie slightly and spacing them about 2 inches apart.
Bake the cookies until the bottoms are caramelized, about 20 minutes. Turn the cookies over and bake until the tops are deeply caramelized, about 5 minutes longer. Transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to five days.
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CARDAMOM PALMIERS
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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
1/3 cup sugar
1/2 tsp ground cardamom or cinnamon
1/2 lb puff pastry dough, thawed if frozen
Unsalted butter for pans
In a small bowl, stir together the sugar and cardamom. Sprinkle a work surface with about 1 tbsp of the cardamom-sugar. Open the sheet of pastry atop the sugar and roll it into a rectangle 9 by 11 inches and 1/8 inch thick.
Cut the pastry rectangle lengthwise into 1 uniform strips about 3 inches wide. Sprinkle each strip evenly with 1 tbsp of the cardamom-sugar. Working with 1 pastry strip at a time, fold each long side so they meet in the center.
Then, fold the pastry strip in half lengthwise so that you have a 3/4 inch wide piece of pastry, 4 layers thick; do not compress. Roll the outside in more cardamom-sugar to coat. Repeat with the 2 remaining pastry strips. Refrigerate the folded strips for 30 minutes.
Preheat the oven to 350. Butter 2 baking sheets.
Using a sharp knife, cut the pastries crosswise into slices 1/2 inch wide. Arrange the cookies on the prepared baking sheets, loosening the coil of each cookie slightly and spacing them about 2 inches apart.
Bake the cookies until the bottoms are caramelized, about 20 minutes. Turn the cookies over and bake until the tops are deeply caramelized, about 5 minutes longer. Transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to five days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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