A Lesson in Palmistry

“Tell me your name, and I will tell of your fortune.”  Believer or not, I’m a clairvoyant of sorts.  After a mere glance, the reading of one subject resulted in a predictable fate.

Palmier arrLooks demystified, I found complex lines to be revealing; they run close, tight, and high in number.  As for origin, it beckons French.  Capricious in nature, it can be described as both delicate yet malleable, and must not be overworked.  Foreseeing a luxuriously rich outcome, I proceed to handle ‘pâte feuilletée’ with care.  As seen in Napoleon – the dessert – the same multi-layered butter and flour pastry correlates well with its translation, ‘thousand leaves.’  Talking about dough, one glimpse of ‘puff’ is enough to anticipate a promisingly delicious near future – let’s make ‘n bake!

PuffLog arrEvading flouring messes and time constraints, I conveniently use pre-made overlapped pastry sheets as my “go-to” for the creation of sweet and savoury flakey morsels.  Easily enhanced with fruit or vegetable fillings, ‘buttered bundles’ are equally versatile in shape and can be folded into triangles, crescents or pinwheels.  Tearing a page out of past travels, however – Barcelona, Las Vegas and San Diego – I feel inspired to transport the tropics into a present-day baking session of ‘palmiers’ (palm leaves) – the other sugar cookie.  Sometimes taking the appearance and title of “elephant ears,” reincarnated sugar-coated rolled pastry stands tall among nature’s finest offerings – delectable edible flora. PuffSlices arr

California-palm-dreaming, I shape the fate of my foreseen golden leaves by taking a hiatus from strenuous scratch-work, and use the ‘essentials’ – a pack of frozen ‘puff’ and sugar.  Simple and sweet, the plain ‘palm’ calls for a generous sprinkling of caster sugar over a partially defrosted pastry sheet; ideal blends of sugar and spicy cinnamon or aromatic vanilla-infused sugar can be used as alternative additions.  Intensified or not, fold opposing ends of the flavour-coated pastry inward until they meet at the center; and freeze the roll for twenty minutes.  Time-elapsed, evenly spread cut pieces of the log over a parchment-lined cookie sheet, then bake for (unknown time) and at (unknown temperature).  What?  Quite the psychic, right?!  Seriously, brands vary and so, too, will their instructions.  Flipping ‘palms’ half-way through, my magic numbers  included a baking temperature of 375 F for about 10-12 minutes.  Fingers-crossed, quick consumption of your short-lived ‘palmiers’ will echo a victorious finale – sumptuous bites of crisp success!

© DISHFUL, 2014.  All Rights Reserved.


4 thoughts on “A Lesson in Palmistry

    • Do give it a try! I kept an eye on mine, and found a longer bake time results in a crispier outcome, whereas a shorter bake time leaves palmiers flakier; texture really depends on personal preference. Good luck!

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