To form the classic shape you spread your filling over the puff pastry sheet and then roll up each lengthwise side until they meet in the middle. Chill your filled dough to firm it up, then cut into half-inch slices and bake. For this I used a filling of almond butter mixed with grated fresh apple, curry powder, and a little agave nectar. I made a second, sweet batch (since puff pastry comes in sets of two sheets) by drizzling a little local honey over the pastry sheet and then sprinkling on a layer of five spice powder. Really easy and amazingly good flavor.
|Honey and Five Spice Palmiers|
Curried Almond Palmiers
1 sheet frozen puff pastry, thawed according to package directions
1/3 cup almond butter
1 small, firm apple, grated (about a half cup)
2 teaspoons agave nectar (or one teaspoon honey)
1 teaspoon curry powder
pinch of salt
Leave the puff pastry at room temperature until it is pliable enough to unfold without cracking. Unfold the pastry on a cookie sheet. Stir together the almond butter, grated apple, agave, curry, and salt, and spread evenly over the pastry sheet. Roll up the sides until they meet in the center. Refrigerate the roll for thirty minutes, or until it is firm enough to slice.
Preheat the oven to 400 degrees. Slice the roll into 1/2 inch slices and arrange on a cookie sheet that is lightly coated with cooking spray. The slices will expand, so be sure to leave about an inch between. Bake for 12-15 minutes, or until lightly golden. Remove and let them cool completely. Makes about 20.
Commercial puff pastry, such as Pepperidge Farm, does not contain butter, so if you have vegan guests it is a great base for appetizers. I want to try these again using grated carrot and a little crushed red pepper for some heat.
Thanks for reading,