A new cookie recipe for a solstice celebration in our new house on Solstice Place.
With the correct ingredients (finally) and baking errors aside, the two ingredient pastries emerged from the oven picture-perfect. Using two techniques, one rolled and the other folded, these light and airy confections with caramelized sugar shapes may be representative of books, hearts, or the traditional elephant ears found at local pâtisseries.
Bon Appétit!
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.
Knit+ Librarian 