so last saturday michael and i went to the shaker square farmers market. he rarely gets a saturday off and we always try to make it out there when that happens. i finally got the beeswax lotion that i've wanted for months! deanna black used it at a yoga class a few months ago and i was planning to get it the last time we went to the market, but i spent too much money on food and didn't have enough left over to buy some :( i am hoping it will help with my allergies. while i was busy buying lotion, michael bought lots of meats and lots of apples. by the end of the week he had dealt with all of his meat, but the majority of the apples remained. i debated between smitten kitchen's apple cake because i love using bundt & tube pans, and apple & cinnamon palmiers but my craving for a cinnamon roll made the decision pretty easy. these came out pretty awesome and i love how they look like little hearts. pretty perfect for valentine's day! more importantly, they are EASY to make and it would make a great breakfast treat for your valentine. the recipe is after the pictures :)
yes, that is my hand in the background and yes i know, pretty much a hand model.
Apple and Cinnamon Palmiers
from chocolate shavings
2 sheets of square puff pastry
1 cup of sugar
1 tablespoon of ground cinnamon
1/8 teaspoon of kosher
1 apple**
Preheat your oven to 450 degrees F.
Mix the sugar, salt and cinnamon. Spread 1/2 cup of sugar mixture onto your working area. Place one sheet of puff pastry on top of the sugar. Add another 1/4 cup of the mixture on top and gently press down with the palm of your hand. Using a small brush, brush off excess sugar.
Peel and grate the apple. Tightly press onto a kitchen towel to remove excess moisture. Sprinkle half of the grated apple onto the puff pastry. Lightly press them down with the palm of your hand. Fold 2 sides of the square puff pastry into the middle of the puff pastry surface. Fold the sides towards the middle again to create double-layered folds. Then, fold one of the sides onto the other (as if you were closing a book). Reserve and do the same with the second puff pastry sheet.
Slice the puff pastry into 3/8 inch slices and place cut side up on a parchment-line baking sheet. Bake for 6 minutes, turn the palmiers over, and cook for another 3-6 minutes or until perfectly golden. Let cool on a cooling rack. Enjoy!
2 sheets of square puff pastry
1 cup of sugar
1 tablespoon of ground cinnamon
1/8 teaspoon of kosher
1 apple**
Preheat your oven to 450 degrees F.
Mix the sugar, salt and cinnamon. Spread 1/2 cup of sugar mixture onto your working area. Place one sheet of puff pastry on top of the sugar. Add another 1/4 cup of the mixture on top and gently press down with the palm of your hand. Using a small brush, brush off excess sugar.
Peel and grate the apple. Tightly press onto a kitchen towel to remove excess moisture. Sprinkle half of the grated apple onto the puff pastry. Lightly press them down with the palm of your hand. Fold 2 sides of the square puff pastry into the middle of the puff pastry surface. Fold the sides towards the middle again to create double-layered folds. Then, fold one of the sides onto the other (as if you were closing a book). Reserve and do the same with the second puff pastry sheet.
Slice the puff pastry into 3/8 inch slices and place cut side up on a parchment-line baking sheet. Bake for 6 minutes, turn the palmiers over, and cook for another 3-6 minutes or until perfectly golden. Let cool on a cooling rack. Enjoy!
**i used two apples per pastry sheet(4 total) because we had smaller apples & 1 apple just didn't seem like enough. i also tried grating one batch and shredding the other. michael & i decided we preferred the grated apple version.
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