Indian-Spiced Palmiers

by Heather on August 1, 2012

How stinking cute are these cookies?  They’re like heart-shaped little wonders that will steal your, well, your heart.

 

Corny but true.

Really though?  These palmiers are absolutely heavenly.  They are warm and spicy and have a little heat, but the sweetness keeps ‘em in check.  I like to make them extra special by spreading some of my favorite cherry preserves (Bonne Maman you have my full-sized aortic pump) on it and eating with coffee.

 

It’s like a sweet Indian-spiced latte with every sip.  Try it.  You’re welcome.

INDIAN-SPICED PALMIERS

Inspired by Ina Garten’s palmier recipe

  • 2 sheets puff pastry dough, thawed in the refrigerator overnight
  • 1 cup sugar, divided
  • 1 1/2 tsp cinnamon
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 1/4 tsp cayenne pepper

Preheat oven to 450.  In a small bowl stir together the cinnamon, curry, garam masala and cayenne pepper.  For each sheet of puff pastry dough, sprinkle 1/4 cup of sugar on the work surface, cover with the dough, and then sprinkle another 1/4 cup of sugar on the puff pastry.  Using a rolling pin, roll the dough into the sugar (and the sugar into the dough) until the dough reaches about 1/8-inch in thickness.  As Ina says, “Fold the sides of the dough towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book.”  Cut the dough into 1/2 inch slices and gently place on a baking sheet lined with parchment or a Silpat.  Bake at 450 for 5 minutes on one side; remove from oven and gently turn the palmiers over.  Bake another 5 minutes until golden.  Remove from oven, let sit until completely cooled.  Enjoy!

Y’all, as usual Ms. Ina has her ducks in a row with this one.  You will surely enjoy!

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