Quick palmiers

  We had the most laidback and relaxing weekend and boy did I need it.  I was signed up to go to the second day of a conference on Saturday, but after being at the first half of it Friday night I had to bag it.  I was not emotionally able to take in anymore.  I got completely revived by staying home and having a lazy morning, doing LOTS of Legos, working out with Mike, and just hanging out with the kiddos.

  It also happened to be raining all weekend which made it super easy to want to stay in, sip tea, and enjoy being restful.  Every time I want to slow down and have some tea, it reminds me of these quick(er) palmiers I made a while back.  They are quick because I didn't actually make puff pastry, but they still turned out flaky and yummy.  They also happen to freeze really well.  Which allows me to enjoy one every now and again with my afternoon tea.  I have thoughts from time to time when I think I was meant to be a luncheon lady.  The thought lasts about as long as it takes to eat a bite size palmier, but it is an interesting thought.

Raspberry Palmiers

(recipe is from Martha Stewart magazine, Feb. 2015)

*I didn't have raspberry jam, so I did 3 different versions just to try.  Variation instructions below.

3 cups all purpose flour, plus more for dusting

1/2 tsp. salt

3 sticks cold unsalted butter, cut into small pieces

3/4 cup sour cream ( I used whole greek yogurt)

1/2 cup sugar

1/4 tsp. ground cinnamon

3/4 seedless raspberry jam

1. Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs.  Add sour cream and pulse until mixture holds together when pinched.  Knead dough on a work surface to bring together, then flatten into an 8-by-6-inch rectangle.  Wrap in plastic and refrigerate until firm, at least 1 hour and up to overnight.
2. Preheat oven to 375 degrees.  In a small bowl, stir together sugar and cinnamon; sprinkle half of mixture evenly on work surface.  Let dough stand at room temperature until pliable.  Cut in half; place one half of dough on sugared surface.  With a floured rolling pin, roll into a 14-inch square.  Spread half of jam onto dough, leaving a 1/4-inch border all around.  Starting from one side, tightly roll dough toward center, incorporating sugar.  Repeat, rolling other side to meet first roll in middle.  Freeze 15 minutes.
3. With a serrated knife, cut dough crosswise into 1/4-inch thick slices.  Refrigerate dough as needed if it gets too soft to slice.  Arrange slices 2 inches apart on parchment-lined baking sheets.
4. Bake 10 minutes.  Carefully flip palmiers with an offset spatula and bake until golden, about 6 minutes more.  Let cool on sheets 1 minute, then transfer to a wire rack; let cool completely.  Repeat with remaining sugar mixture and dough.  Cookies can be stored in an airtight container, between sheets of waxed paper, up to 1 week.

Variations:

Pomegranate jam (Yummy, but more wet than raspberry so they didn't crisp up as nice as I would have liked)

Cinnamon sugar (This didn't hold the layers together very well and so the cookies just crumbled)

Marzipan filling (I happened to have it on hand (I was in a baking mood) and it happened to be my favorite of the three.  Palmiers crisped nicely and the cookies were slightly sweet.  It is 4 oz. marzipan, 1 egg, and 1/2 tsp salt pureed in food processor.)

Have a great Monday!