Cinnamon Sugar Palmiers
This recipe makes 100 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 38 |
| pro | 0 |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | 0 |
| chol | 6 mg |
| sodium | 14 mg |
| potassium | 4 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 2 |
| folate | 2 |
- Preparation time: 20 minutes Chill: 3 hours
- Total time : 14 minutes
- Portion size: 100 cookies
Ingredients
- 1 cup 1cupgranulated sugar
- 2 tsp 2tspcinnamon Quick Puff Pastry:
- 1 cup 1cupcold unsalted butter
- 1-2/3 cups 1-2/3cupsall-purpose flour
- 1/2 tsp 1/2tspsalt
- 1/3 cup 1/3cupcold water
Preparation
Quick Puff Pastry: Cut butter into 1/2-inch (1 cm) cubes. Set aside 3/4 cup (175 mL) of the butter in refrigerator.
In food processor, pulse flour with salt. Sprinkle with remaining butter; pulse until indistinguishable, about 10 seconds. Sprinkle with reserved butter; pulse 4 or 5 times to cut into pea-size pieces.
Pour water evenly over mixture (not through feed tube). Pulse 6 to 8 times until mixture is loose and ragged (do not let ball form). Transfer to floured waxed paper; gather and press into rectangle. Dust with flour; top with waxed paper. Roll out into 15- x 12-inch (38 x 30 cm) rectangle.
Remove top paper. Starting at long edge and using bottom paper to lift pastry, fold over one-third; fold opposite long edge over top, bringing flush with edge of first fold to make 15- x 4-inch (38 x 10 cm) rectangle.
Starting from 1 short end, roll up firmly; flatten into 5-inch (12 cm) square. Cut in half; wrap each and refrigerate until firm, about 1 hour.
In bowl, mix sugar with cinnamon; sprinkle about 1/2 cup (125 mL) over work surface. Flipping often for sugar mixture to adhere, roll out 1 piece of dough into 15- x 12-inch (38 x 30 cm) rectangle; trim edges to straighten. Repeat with remaining sugar mixture and dough.
Fold each long edge to meet in centre; press firmly. Repeat. Fold 1 half lengthwise over other like book; press firmly. Wrap and refrigerate until firm, about 2 hours. Repeat folding, wrapping and refrigerating with remaining dough.
Slice crosswise into generous 1/4-inch (5 mm) thick slices. Place, about 2 inches (5 cm) apart, on parchment paper–lined baking sheets.
Bake in 400°F (200°C) oven until puffed and golden around edges, 10 to 11 minutes. Turn over and bake until golden, about 4 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool completely.
Source : Canadian Living Holiday Cookbook: Fall 2010
