Day 11 … Caramelized Ginger Palmiers

We find ourselves nearing the end of the 12 Days of Cookies and I find it all a little bittersweet so I’m dishing up something sweet as a counterpoint. A good palmier is a special treat and one very conducive to the festivity of the season. It’s also something not commonly found or rather, a good palmier is not commonly found. I’ve had plenty of mediocre palmier, made with subpar pastry, lacking in caramelizaation, flavor and joy. I’m here to change all that. So Day 11 … Caramelized Ginger Palmiers to make your season bright.

In theory, palmiers are the simpliest of pastries, just puff pastry, sugar and heat. However, as with many seemingly simple things, the ingredients are of upmost importance. While you can certainly make an adequate palmier with Pepperidge Farm puff pastry, it will be better with an all butter puff pastry. You can make your own pastry if you have the time and inclination or thought ahead and stashed some in your freezer (if so, bonus points for you!) Or you can purchase a quality all butter puff pastry at Whole Foods or gourmet specialty stores if you have the funds though, as I’ve mentioned previously, Trader Joe’s has a very nice, affordable butter puff this time of year if you can find it. (I hear it runs short during these final crunch days.) I used the Trader Joe’s brand here and I use it often.

The other key point to make is the sugar. It is very important that these little cookies are well caramelized so be generous with the sugar. Roll the pastry in a good bit and dip each cut side heavily in more sugar. For me, a palmier is so much better if it’s crunchy and deeply caramelized.  A floppy palmier is unacceptable. For best results, flip halfway through baking too. It’s a hairy proposition – the melted sugar is hot, the half baked pastry is a bit loosey goosey. Use a small offset spatula and take your time, there’s no real reason to rush this part. If your palmiers unravel or break during this process, carefully smoosh them back together. The sugar will hold nearly everything together.

To make this a little special, I added ginger for a festive little zip. A fresh ginger simple syrup is brushed on the dough at a couple points and the sugar has a fair amount of ground ginger. It makes them just a bit more exciting and holiday worthy.

STRESS THERAPY BAKING FACTOR: PARTY WORTHY! I speak from experience when I say these are fantastic alongside a glass of champagne. And my, are they fancy! They are a cookie that got a French makeover – crunchy and a touch elegant with a hint of flavor that elevates them just so. There’s also a hint of danger … melting, hot caramelized sugar will do that. Everyone needs an element of excitement at times.

Six years ago: Gingerbread with the Kids
Five years ago: Christmas Cookie Primer, Gingerbread with the Kids
Four years ago: Homemade for the Holidays
Three years ago: Gingerbread with Bourbon Sauce
Two years ago: Peppermint Cookie Platter, Pumpkin Roulade
Last year: Cider Apple Pie
12 Days of Cookies Recap so far:
— Day 1 – Pretzel Caramel Shortbread
— Day 2 – Fig Mezzaluna
— Day 3 – Dutch Windmills
— Day 4 – Bourbon Peach Rugelah
— Day 5 – Chai Spiced Meringue Kisses
— Day 6 – Almond Joy Bars
— Day 7 – Swedish Kringla
— Day 8 – Chile Lime Macaroons
— Day 9 – Orange Cranberry Cornmeal Shortbread
— Day 10 – Eggnog Buttons

CARAMELIZED GINGER PALMIERS
Makes about 36 pieces, recipe can be easily doubled

for the ginger syrup:
¼ cup light brown sugar
3 Tablespoons water
1 Tablespoons freshly grated ginger

for the palmiers:
2/3 cup sugar
½ teaspoon kosher salt
2 teaspoons ground ginger
¼ teaspoon ground white pepper
1 sheet butter puff pastry

1. For the ginger syrup: bring the brown sugar, fresh grated ginger, and water to a simmer in a small saucepan over low heat, whisking until sugar has dissolved.
2. Simmer until slightly thickened, 1-2 minutes.
3. Pour the syrup into a bowl and let cool completely. The syrup must be cool or you’ll find yourself with a big mess.
4. For the palmiers: whisk the sugar, salt, ground ginger and white pepper in a bowl.
5. Lightly sprinkle 2 Tablespoons of this sugar mixture over a clean work surface; place puff pastry on top.
6. With a rolling pin, lightly roll to even out the creases and press in the sugar– should be around 10”x11 ½” but that really depends on the size of your pastry to start. As long as you’re somewhere in that range, you’ll be fine.
7. Brush pastry generously with the cooled (Save any remaining syrup for later.)
8. Sprinkle 3 Tablespoons of the sugar mixture evenly over the top.
9. Roll the dough in from both long sides, meeting in the center with about a ¼” space in the center.
10. Carefully fold on side up over the other to form a nice log.
11. Wrap firmly in plastic and freeze until firm, at least 3 hours (up to overnight). Try to freeze flat if at all possible.
12. Preheat the oven to 425°F with a rack in the lower 1/3 of the oven and line 1-2 sheet pans with silicon baking mats.
13. Let the dough rest at room temperature for 10-15 minutes so it is still well chilled but will cut through into nice clean slices without breaking (too cold) or crushing (too warm.)
14. With a sharp knife, cut dough into ¼” thick slices.
15. Dip both sides of each slice in the sugar mixture and place on the prepared sheet pans 1” apart.
16. Bake 10 minutes.
17. Remove the sheet pan from the oven and with a small offset spatula flip each palmier. Take your time, hot sugar is tricky.
18. Brush each palmier with a bit of the remaining ginger syrup.
19. Reduce oven temperature to 400°F, return the palmiers to the oven and bake until dark golden brown, about 8 minutes more.
20. Carefully slide the silcone mat with the palmiers off the hot sheet pan onto a wire rack to cool completely. Palmiers can be stored in an airtight container up to 3 days if they last that long.
21. DO AHEAD TIP: the pastry log can be made and frozen, tightly wrapped, for up to 1 month. Proceed with as directed in step 12.

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