I swore off desserts after the party I had been baking for, for over a month. My days were filled with butter and sugar, and tasting. When my family would ask about dinner after work and school, I sadly explained that it was either frozen pizza or take-out (again). I was exhausted and the thought of composing a meal did not appeal to me in the least!
I always approach an event such as this with the feeling, it is better to have too much than not enough. Yes... I went overboard. Desserts were sent home with friends, my husband hauled bagfuls and platefuls to his work, some were frozen. The leftover Palmiers à la Cannelle, however (made by my friend Kathy), were slid into a tin and kept near my espresso machine. These were the exception to the "no more butter and sugar" promise I had made to myself. They were absolutely divine with my cappuccino in the morning... buttery and sweet, but so light and crisp I didn't feel as though I was plying myself with calories, the way I felt after eating a cup of the vanilla buttercream we used to frost the cakes. (Yes, I admit it... an entire cup. My niece disgustingly brought it to my attention... Sorry about that.)
As I mentioned, my friend Kathy made the palmiers for the party. I have never made palmiers myself, but I intend to very, very soon. They are easy to assemble with purchased puff pastry, making it simple enough to keep a tin of the palmiers near my espresso machine for a sweet little treat alongside my morning cappuccino.
Palmiers à la Cannelle
recipe from About.Com | French Food
• 1/3 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup butter, melted
• 1/2 pound puff pastry ( 1 sheet store bought)
• 1 egg, beaten
1. Preheat oven to 400˚F.
2. Stir together the sugar, cinnamon and melted butter until it forms a paste.
3. Roll the pastry dough into a large rectangle, about 15-inches-by-12-inches. Using a pastry brush or spoon, spread the sugar-butter mixture in a thin even layer over the entire surface of the dough. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle. To hold difficult pastry together, brush it with the beaten egg, if necessary.
4. Slice the pastry cross-wise into 1/4-inch pieces -- they will look like little scrolls. Arrange them on a parchment-lined baking sheet. Bake them for 12 to 15 minutes, until they are puffed and golden brown. Remove from the oven and serve warm or at room temperature.
Recipe makes approximately 30 palmiers
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