Palmiers
Call them "Elephant Ears", "Palm Leaves" or Palmiers (pronounced pahlm-YAY) but know however you pronounce them, these easy delicate French pastries will take your holiday table from cookie treats to breakfast delights, tempting appetizers and even a crispy dessert. Talk about versatile – and easy!
Cream Cheese and Apple Filling:
- 2 sheets (17.3 oz pkg) puff pastry sheets
- 4 ounces cream cheese, softened
- 3 tablespoons whipping cream
- 1 teaspoon vanilla
- 2/3 cup sugar
- 1 1/2 teaspoons cinnamon
- 1 cup apple pie filling, finely chop (potato masher works well)
(PRE-PREPARATION: Mix together until smooth the softened cream cheese, whipping cream, vanilla and 2-3 tablespoons sugar; spread on pastry as indicated below. Mix together cinnamon with remaining sugar; sprinkle on work area as indicated below. Follow remaining directions below)
Cinnamon and Sugar Filling:
- 2 sheets (17.3 oz pkg) puff pastry sheets
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
(PRE-PREPARATION: Mix together cinnamon and sugar. Use half the sugar mix inside the Palmier as a filling; sprinkle part on work area as indicated below. Follow remaining directions below.)
Spinach and Feta Cheese Filling:
- 2 sheets (17.3 oz pkg) puff pastry sheets
- 4 ounces cream cheese, softened
- 3 tablespoons whipping cream
- 1 cup crumbled tomato-basil Feta cheese
- 1/2 cup grated Parmesan cheese
- 20 ounce package frozen chopped spinach, thawed and well drained
(PRE-PREPARATION: Mix together until smooth cream cheese and whipping cream, stir in Feta cheese, spread on pastry as indicated below. Follow directions below)
Method: Thaw puff pastry according to package directions. Preheat oven to 450 degrees; line baking sheet with parchment paper. For each sheet of pastry: sprinkle work area with 1/4-cup sugar/cinnamon mixture (or parmesan cheese); unfold 1 puff pastry sheet, lay it on top of sugar (or cheese) and gently press pastry sheet down into the sugar (or cheese) using the palm of your hand. Spread filling mixture over pastry. Fold 2 sides of pastry 1/4 the distance towards center; fold each side again until sides almost touch in the center creating a double fold; fold one side over the other like you are closing a book. Cut pastry into scant 1/2-inch thick slices (about 12-14 slices per sheet). Place slices on baking sheet and adjust shape as needed. Bake 6-7 minutes, carefully turn pastries over and bake 5-6 minutes longer or until golden and crisp (note – for heavier filled pastries, lower the heat to 400 or 425 and bake a little longer on each side for a crispier flaked texture).
