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Rainy or snowy day out? Got 5 hours stuck in the house? Time to make palmiers! I fully expect no one to write to me telling me they made this recipe. I was determined, however. I love palmiers - the flaky, delicate, sugary French heart-shapped cookie. But these things are expensive! Probably $1.00 per cookie. And after spending my entire Saturday rolling and refrigerating them, I will gladly pay the Frenchman anything he wants for them. Wow, it really did take me 5 hours to make these. They are gorgeous and delicious, but I guess the French, in their food-perfection culture, make time for these treats - not so much for the Americans.
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Vegan Palmiers

December 13, 2009

dessert, fall, spring, summer, vegan, winter

Rainy or snowy day out? Got 5 hours stuck in the house? Time to make palmiers! I fully expect no one to write to me telling me they made this recipe. I was determined, however. I love palmiers - the flaky, delicate, sugary French heart-shapped cookie. But these things are expensive! Probably $1.00 per cookie. And after spending my entire Saturday rolling and refrigerating them, I will gladly pay the Frenchman anything he wants for them. Wow, it really did take me 5 hours to make these. They are gorgeous and delicious, but I guess the French, in their food-perfection culture, make time for these treats - not so much for the Americans.
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Information

Servings: about 6 dozen; 4 cookies per serving
Time: 45 minutes active; 5 hours total
Price: ~$3.00 total
Nutrition (per serving):
Calories: 126.6
Protein: 0.9g
Fat: 1.7g
Saturated fat: 1.7g
Carbohydrates: 17.4g
Fiber: 0.1g
Sodium: 196.2mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 1 1/4 cup white flour
  • 1 tsp salt
  • 12 Tbsp (6 oz) soy-based or plant oil-based butter
  • 5 Tbsp ice water
  • 1 cup sugar
  • 2 tsp cinnamon

Preparation

  1. Chill a metal bowl and freeze the butter. Stir flour and salt together in the cold, metal bowl. Coarsely grate the frozen butter into the flour and toss to coat.
  2. Drizzle ice water evenly over mixture and gently stir with a fork or your fingers until incorporated. Test mixture by squeezing a small handful - it has the proper texture if it holds together without falling apart. If it's still crumbly, add another tablespoon of ice water. Be careful not to overwork the dough.
  3. Form dough into a 5" square, wrap it in plastic wrap and chill for 30 minutes.
  4. Roll dough out into a 15" x 8" rectangle on a floured surface. Fold into thirds like a letter, rewrap and chill for another 30 minutes. Repeat this step two more times. Half the dough crosswise, wrap separately, and chill for one hour.
  5. Stir together cinnamon and sugar and sprinkle a generous amount on the working surface. Place one piece of dough on top and roll out into a 16" x 12" rectangle. Sprinkle top of dough evenly with cinnamon sugar.
  6. Fold two opposite long sides of pastry so they meet in the center. Fold same sides of pastry in the same manner, then fold one half over the other and press gently to flatten slightly, forming a long rectangular log. Sprinkle with additional cinnamon sugar.
  7. Repeat with remaining dough and then chill on a baking sheet, uncovered, at least 30 minutes and up to two hours.

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