Supper club theme this month was Ina. I love Ina so, I was totally stoked for this meal. I love Ina so much that I am going to do a week of Barefoot Contessa here on my blog. I have made quite a few things from her lately. The meal did not disappoint. We had shrimp, baked fontina, butternut squash salad, zucchini gratin, beef bourguignon, palmiers, and coeur a la creme. There were so many recipes I had never tasted before and they were all over the top good. We got to celebrate the new home of our hostess and good friendships. After writing out the menu and considering how much I ate and drank that night it is a surprise that I could hoist myself over a 7 foot wrought iron fence at midnight. Yep that's right. That is how this girl ends a special evening with crystal and china. Jumping a fence. Waking up the next morning with bruises on my leg and my biggest concern being did I rip my new red j brand skinny jeans in the jump! Will I ever grow up? I hope not.
On to these palmiers. I was really excited to make these. Growing up when we went to a bakery these were the cookies I would pick. I always wanted the elephant ears because they were one of the biggest cookies in the display case and they tasted awesome. I always thought they would be difficult to make but, seriously they take 5-10 minutes prep and once you have the folding technique down you are home free. I love that you can customize these with different sweet and savory flavors. I can't wait to explore some savory versions. Now how easy is that?
source: barefoot contessa
2 cups granulated sugar
1/8 teaspoon kosher salt2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)
Preheat the oven to 450 degrees F.
Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold a sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom.
Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.
Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.)
Slice and arrange on baking sheets lined with parchment.
Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.