Orange Marmalade Palmiers
Oh my! Sweet, buttery and crisp with a little kiss of bitter orange, these French palmier pastries won’t stay in the kitchen for long. Serve them with a cold glass of milk, a frothy hot chocolate or a post dinner treat.
1 hr 15 mins total time
15 mins active time
Easy
Makes 20
Ingredients
Measurements:
- ½ cup (3½ oz) granulated sugar
- 1 tsp kosher salt
- 2 oranges
zest finely grated
- 1 sheet frozen puff pastry (9 1/2-inch square)
just thawed
- 1½ tbsp unsalted butter
melted
- ½ cup (5¼ oz) orange marmalade
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Instructions
- 1Combine the sugar, salt and orange zest in a bowl.
- 2Lay the pastry on a sheet of parchment paper. Brush with half the butter and sprinkle with half the sugar mixture. Top with a sheet of parchment paper and lightly roll with a rolling pin.
- 3Turn the pastry over, peel off the top parchment paper and repeat on the other side. Remove the top parchment paper and evenly spread the marmalade over the pastry.
- 4Mark the center of the pastry and ½-inch on either side, then at the quarter points. Using the markings as a guide, fold over one edge of the pastry to the quarter point, then fold again towards the center leaving a ½-inch space from the center mark. Repeat on the other side and fold in half.
- 5Wrap the pastry in plastic wrap and place in the freezer for 20 minutes to firm up. This makes it easier to cut.
- 6Insert the wire rack into position 5.
- 7Line the roasting pan with parchment paper. Cut the pastry into 20 pieces, approximately ½-inch thick. Place 8 pieces, cut side up, evenly spaced apart in the pan. Place the remaining palmiers in the refrigerator while cooking.
- 8Once preheated, place the pan in the oven and start the timer. When the Rotate Remind signals, use a spatula to turn the palmiers over and continue cooking.
- 9The palmiers should be golden and crisp. If not, give it a bit more.
- 10Cool the palmiers in the pan for a few minutes before transferring to a wire rack to cool completely. Reline the pan with a new piece of parchment paper and place another 8 palmiers in the pan.
- 11Place the pan in the oven and start the timer. When the Rotate Remind signals, turn the palmiers over and continue cooking.
- 12The palmiers should be golden and crisp. If not, give it a bit more.
- 13Cool the palmiers in the pan for a few minutes before transferring to a wire rack to cool completely. Reline the pan with a new piece of parchment paper and place the remaining palmiers in the pan.
- 14Place the pan in the oven and start the timer. When the Rotate Remind signals, turn the palmiers over and continue cooking.
- 15The palmiers should be golden and crisp. If not, give it a bit more.
- 16Cool the palmiers in the pan for a few minutes before transferring to a wire rack to cool completely.
- 17Once cooled, the palmiers are ready to serve.Tip: Palmiers will keep in an airtight container for up to 1 week.