Best Crescent Roll Dough Palmiers Recipes

COPYCAT PILLSBURY CRESCENT ROLLS

Steps:

• In a large mixing bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water. Let sit until foamy - 10 minutes
• In a separate bowl, combine remaining sugar, salt and 3 cups flour. Using the paddle attachment, once yeast is foamy, stir in beaten eggs followed by shortening and butter. Next, add flour mixture using the dough hook. Turn out onto floured surface and slowly add the last cup of flour, kneading to achieve a smooth, elastic consistency. Be careful not to add too much flour. Use as little as possible - you may not need to add all the flour.
• Place in a greased bowl, turning to grease the top of the dough. Let rise in a warm place (85 degrees F) until doubled, about 1 1/2 hours. ***TIP*** At this point if you want to use the dough for something other than crescents, such as other recipes using Pillsbury crescent dough, you can shape it as desired.
• To form crescents: When done rising, divide in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end and place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until doubled, approximately 1 hour.
• Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until
• rich golden brown. Remove from oven and brush with butter.
• **You can do this recipe by hand, although I find a stand mixer to be much quicker.

PALMIERS

Steps:

• Roll the pastry out on a suface sprinkled with castor sigar.
• (roll pastry out to a rectangle shape- about 20cm x 35cm), and trim the edges with a sharp knife.
• Sprinkle castor sugar over the top of the pastry.
• Fold in the LONG sides of the rectangle- (so that they meet in the centre), and sprinkle with a little MORE sugar.
• Now fold in 1/2 lengthways and press SLIGHTLY.
• Cover and refrigerate for 30 minutes.
• Cut the pastry roll into 12mm slices (about 1cm slices), and place about 10cms apart on lightly greased oven trays.
• Bake in MODERATELY HOT oven (210-230'C) for 10 minutes, then turn Palmiers over and bake for a further 10 minutes- or until crisp!
• Remove from oven and place Palmiers on wire rack to cool.
• Sprinkle with sifted icing sugar.