GINGERSNAP PALMIERS

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.