Palmiers with Apricot and Cardamom

 

I’ve made palmiers before using Ina Garten’s recipe and I like them because they are easy to make and best of all vegan so my 2^nd daughter can eat them. This is a modified version from Sarah Kieffer with apricot and cardamom. My modification was that I made ½ of the recipe.

Palmiers with Apricot and Cardamom (~100 Cookies, by Sarah Kieffer of the Vanilla Bean Baking Blog)

Ingredients

·        ½ cup granulated sugar

·        One 14 oz puff pastry sheet defrosted (used 2 mini Lidl puff pastry sheets)

·        ½ teaspoon ground cardamom (used ¼ teaspoon)

·        ¼ cup apricot jam (used 1/8 cup)

Directions

1.      Adjust oven rack to middle of oven. Preheat oven to 400 degrees F. Line baking sheets with parchment paper

2.      On clean surface, sprinkle ¼ cup sugar and lay puff pastry on top of sugar. Sprinkle another tablespoon of sugar over top of puff pastry and roll dough out to 20 by 12 in rectangle. Stir cardamom into the jam and use offset spatula to spread jam over top of the puff pastry in thin layer.

3.      Start at the short edges, fold 2 in of dough toward the center. Gently fold dough over 2 more times so the 2 sides meet in the middle. Then fold one half over the other half so they are stacked on top of each other.

4.      Slice dough into 3/8 in, then place them cut side up on prepared sheets, 2-3 in apart. Chill the cookies for 15 min in freezer.

5.      Bake 7-8 min until cookies are caramelized and cookies through. Carefully flip each cookie with spatula and bake  again for 3-4 min until caramelized on the other side. (baked initially 7 min and then baked another 7 min)

6.      Transfer to wire rack and let cookies cool completely.