Best Gingersnap Palmiers Recipes

Gingersnap Palmiers image

Provided by Martha Stewart

Yield Makes about 3 1/2 dozen

Number Of Ingredients 10

1/2 cup packed light-brown sugar
1/4 cup dark unsulfured molasses
2 teaspoons finely grated fresh ginger
2/3 cup granulated sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground pepper
14 ounces good-quality thawed frozen puff pastry, such as Dufour

Steps:

Bring brown sugar, molasses, ginger, and 1/4 cup water to a simmer in a saucepan, whisking until sugar has dissolved. Simmer until slightly thickened, 1 to 2 minutes. Pour syrup into a bowl; let cool.
Whisk granulated sugar, salt, and spices in a bowl. Lightly sprinkle sugar mixture over a clean work surface; place puff pastry on top. Cut into two 10 1/2-by-7-inch pieces. Sprinkle generously with sugar mixture; press into pastry with a rolling pin. Brush generously with syrup.
Working with 1 piece of dough at a time, roll in from both long sides, meeting in the center; brush with syrup to seal. Sprinkle generously with sugar mixture. Wrap in plastic, and freeze until firm, at least 3 hours (up to overnight).
Preheat oven to 425 degrees. Cut dough crosswise into 1/2-inch-thick slices. Dip slices in sugar mixture. Space 2 inches apart on a parchment-lined baking sheet. Flatten with your palm. Freeze 30 minutes.
Bake 10 minutes. Flip, and brush with syrup. Reduce oven temperature to 400 degrees. Bake until darkened, 10 minutes more. Transfer palmiers to a wire rack; let cool completely. Palmiers can be stored in an airtight container up to 3 days.

Gingersnap Palmiers image

Yield makes about 3 1/2 dozen

Number Of Ingredients 11

1/2 cup packed light brown sugar
1/4 cup dark unsulfured molasses
2 teaspoons finely grated fresh ginger
1/4 cup water
2/3 cup granulated sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground pepper
14 ounces good-quality thawed frozen puff pastry, such as Dufour

Steps:

Bring brown sugar, molasses, ginger, and water to a simmer in a saucepan, whisking until sugar has dissolved. Simmer until slightly thickened, 1 to 2 minutes. Pour syrup into a bowl; let cool.
Whisk granulated sugar, salt, and spices in a bowl. Lightly sprinkle some sugar mixture over a clean work surface; place puff pastry on top. Cut into two 10 by 7-inch pieces. Sprinkle generously with some sugar mixture; press into pastry with a rolling pin. Brush generously with syrup. Working with one piece of dough at a time, roll from both long sides, meeting in the center; brush with syrup to seal. Sprinkle generously with sugar mixture. Wrap in plastic; freeze until firm, at least 3 hours or up to overnight.
Cut each piece of frozen dough crosswise into 1/2-inch-thick slices. Dip slices in sugar mixture. Space 2 inches apart on a parchment paper-lined baking sheet. Flatten with your palm. Freeze 30 minutes.
Preheat oven to 425°F. Bake 10 minutes. Flip, and brush with syrup. Reduce oven temperature to 400°F. Bake until darkened, 10 minutes more. Let cool completely on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.
How to Form Palmiers
1. After rolling out the puff pastry to a rectangle and topping with sugar filling, roll up one side of pastry along the edges lengthwise, halfway to center; repeat with the other side.
2. Use a sharp knife to cut the dough into 1/2-inch-thick slices.