I know I've been MIA for way to long but I'm back and will explain why in a Vlog maybe tomo.. I've never done one and I think it would be easier to explain why I've been missing for 6+ mos in person. And I like to watch vlog posts on the blogs I watch. It's nice to hear the person's voice and see what they are like in person sometimes.
So tonight it's going to be a recipe.. a delicious, easy, recipe..
I had never heard of these but thanks to an awesome blog I LOVE, check it out here I have now made these multiple times!
These can be sweet or savory. I haven't tried a savory version yet but I'm thinking Christmas would be a great opportunity to do that. I'm thinking some herb goat cheese or olive tapenade.. that's the beauty of this recipe you can use any creation your heart desires...
My heart desires the Almond Croissants at Trader Joes. you leave them out overnight and by morning you have delicate croissants with a yummy almond filling ready to pop into your oven.. so this was my inspiration for my Palmiers..
1 roll Puff Pastry
1/2 cup almond meal.. I just grind my own almonds, so much cheaper
1/3 cup brown sugar
1/2 tsp cinnamon
real butter at room temp
2-3 Tbls powdered sugar
1/2 tsp almond extract
1 Tbls almond milk.
Mix your almond meal, cinnamon, and br. sugar, I use a rolling pin and just give the dough a once or twice over. Spread a thin layer of room temp butter onto puff pastry. Then add your mixture onto that. you will not use all the mixture.. it makes enough for probably 2 batches of these.. I use maybe about 1/2 the mix.
Start by rolling the edges tightly until they meet each other in the middle. Then slice them about an inch? I use the edge of the knife I slice them with to help lift them and then transport them to your parchment lined baking sheet. Don't worry if they kind of gap you will understand when you put them on the baking sheet. I just kinda gently squeeze them together.
Now put them in your preheated oven..if your oven is accurate the recipe calls for 400 degrees for 20 mins. My oven however, is so NOT accurate
They puff up like little clouds of almondy goodness..
and the bottoms get this sugary, crust on them
as they cool mix up your glaze and drizzle it over the top of them.. or you can leave them as is and have no glaze.. but why would you want to do that??!
Let me know how much you love these :)