Palmiers

As baking fiascos go, my first palmiers rank with 1970s baked rum balls and pumpkin pie sans sugar.  What looks easy-peasy as YouTube pastry chefs deftly handle the puff pastry sheets, adroitly fold, evenly cut, and perfectly place each sugared confection which then blooms into a delicate crunch resembling a heart or elephant ears (depending on your perspective) my batch resembled fireplace kindling twigs.  As they came out of the oven, I blamed the results on the gluten-free product but after a more careful review, the problems were operator-error.  Since I bought pastry dough instead of puff pastry sheets, I had cinnamon sugared crusts reminiscent of the pie remnants at my Grandma K.’s. Not to be deterred, I am off to the store for the correct ingredient.

PS – The picture perfect palmiers are courtesy of food photographer Elise Bauer. My mistake definitely did not resemble these dessert treats.