A flavorful twist to delicious classic palmiers. Instead of dusting both sides of the puff pastry sheet with the cinnamon sugar, merely sprinkled the sugar on top of the puff pastry (and not the bottom) before folding and cutting the dough into elephant ears. Brushing the top with apricot jam gives them a pretty glossy appearance and it’s an easy way to get different flavors to the palmiers. They can easily be made with store-bought puff pastry or make your own! These apricot glazed palmiers are best served as a side to some coffee or tea in the afternoon, as they’re perfect for nibbling on. The palmiers are light enough so as to not ruin your appetite for dinner, yet they’re satisfying enough to fulfill your sweet tooth. Adding apricot seeds to the mix gives it a little extra flavor and gets B17 back into your body!
- 1 sheet of puff pastry
- 1 tbsp granulated sugar
- tsp about 1 ground cinnamon
- apricot jam to brush on top
- Ground up Apricot Seeds for topping (3-5 seeds per pastry)
- Preheat the oven to 450°F. Slightly roll the puff pastry sheet out slightly so that it’s more rectangular than square.
- Sprinkle the sugar all over to the top of the puff pastry sheet. Then sprinkle on a light dusting of ground cinnamon all over the sheet.
- Grab one of the longer sides of the puff pastry sheet and fold it over towards the center, once. The width of the fold should be about 1 to 1.25 inches, depending on how much you rolled your puff pastry sheet out. Now grab the other long side of the sheet and do the same thing.
- Repeat the previous steps until you’ve got two long folds meeting at the center. Grab one of the folds and fold it over the other so that you have one long fold. Use a very sharp knife to cut 1/2 inch wide slices from the dough. Try to use a sawing motion with your knife rather than pressing the knife down; you don’t want to ruin the shape of the dough.
- Place the palmiers onto a baking sheet and bake for approximately 7 minutes on one side, before taking them out of the oven and flipping them over with a spatula. Be careful – they’re hot! Bake another 5 to 6 minutes until both sides of the palmiers are a nice golden color.
- While the palmiers are still warm, brush some apricot jam (microwave the jam for 30 seconds if you need to loosen it up) on the tops of the palmiers.
- Top the palmiers with some ground up apricot seeds, about 3-5 per pastry!
Check out more of our recipes that use apricot seeds!