Quick and Easy Puff Pastry plus mini Palmiers

This makes a small amount of puff pastry and what I use for making mini palmiers- you won't get the flakiness of true puff pastry but these were gobbled up before I could take a picture when I first made them! You can use this recipe to make a lot of delicious and creative baked treats- I can't wait to see what you make!

Ingredients

  • 1 c flour
  • 1/2 tsp salt
  • 1 stick butter, grated and cold
  • ~1/4 c cold water

Instructions

  1. The key is keeping dough cold, so you want to move quickly through each step or simply throw into the fridge (or freezer briefly) whenever it gets warm.

    Grate the butter first (you can freeze the stick first to make this part easier). You can also use a food processor with the grater attachment.

    Place butter in freezer while measuring the flour and salt if there is going to be a delay in this process as you want to keep it cold.

    In a medium bowl combine flour, salt and butter. Slowly add 1/4c cold water until a firm dough forms. You don't want it to be sticky at all. YOU MAY NOT USE ALL OF THE WATER.

    Create dough ball and then quickly form into a rectangle (about 6in x3in). Wrap in plastic wrap and place in fridge for 20 min or freezer for 10min.

    Remove dough and roll on counter into a rectangle about 12in x 6in. Fold the lower half up to the middle, and the upper half down, folding the initial rectangle in thirds. Rotate 90 degrees and repeat.

    Wrap in plastic wrap and freeze for 20 min or fridge for 45min-hour. You can freeze the dough at this point and thaw in fridge to use.

For Mini Palmiers

  1. Measure out about 1/2c sugar and optional, but I like to add about 1 tsp cinnamon too. Spread half of it onto counter and place cold dough on top. Coat the top of the dough with the remaining sugar mixture. Roll dough out into a rectangle about 16 in x 6in. You want the sugar to be rolled into the dough. Fold each side of the rectangle halfway to the middle. Then fold again so both halves meet in the middle. Then close the dough halves like you would a book. It should look a bit like a long skinny log.

    Place in freezer while you preheat the oven to 425. Once preheated, remove the dough and slice into thin rounds. Place on parchment lined baking sheet with the layers facing up. If you have remaining sugar, feel free to sprinkle that on top. Bake for about 4 min then flip and bake for a remaining 4-5min… you want them to have a delicious carmelized look to them- golden brown. Remove and let cool to crisp up!.

    You can also freeze the cut dough and simply bake from frozen!