Here's another way to make palmiers. I chose to make these strawberry flavored, not only because the sweet fragrant aroma of strawberry jam is delightful, but mainly to hand out as party favors to the guests at my baby shower.
My baby shower's theme was "High Tea" and what perfect way to thank everyone for attending and for bringing gifts! I placed 2 of these yummy, flaky, beautiful cookies in a cellophane with a tea bag so that my friends & family could enjoy a cup of tea and a flaky cookie the next day.
Mother's Day is around the corner and they are a perfect treat with a cup of tea or coffee. Here's the very simple recipe:
Makes about 20 cookies:
1 sheet of puff pastry, thawed
about 1 cup of strawberry jam or your favorite jam
4-5 tablespoons sugar
Preheat the oven to 400 degrees.
Sprinkle some sugar on your work surface and place the sheet of puff pastry onto it.
Roll out the puff pastry 1-2 inches on each side.
Spread the strawberry jam evenly over the pastry sheet.
Keep rolling the puff pastry toward the center until both sides meet.
Pinch the tops of both sides together and sprinkle with some more sugar.
Slice the dough into 1 inch strips and place on a baking sheet lined with parchment paper.
Bake for about 20 minutes or until slightly golden.
Allow to cool for about 15 minutes.
FREEZER INSTRUCTIONS: If you are not making these for a party or to give away, you may freeze them for a later use and just bake as many as you will eat. To do this, just follow the above instructions before the baking step. Place all of the sliced and uncooked palmiers on a baking sheet and freeze them until hard. Then place them in a freezer bag and store in the freezer until you are ready to bake them.
2 pounds frozen broccoli florets
2 potatoes, cut into medium sized pieces
1 medium onion, quartered
3 celery sticks, chopped
5-6 garlic cloves, peeled
2 carrots, peeled
3/4 - 1 pound boneless chicken thighs
4 cups water
salt and freshly ground pepper
2 cups whole milk
4 tablespoons olive oil
4 tablespoons all purpose flour
pinch of crushed red pepper flakes
splash of heavy whipping cream (optional)
Grilled cheese croutons
Place the broccoli, onion, potatoes, chicken, carrot, celery, garlic and water in a pot and bring to a boil.
Simmer, covered for about 30 minutes or until the chicken is cooked and the vegetables are tender.
Remove the chicken, about a cup of broccoli and carrots from the pot and set aside.
Puree the soup in a few batches in a blender until completely smooth.
Heat the flour and olive oil over medium heat and cook until the flour gets a toasted aroma. Add milk and the soup.
Shred the chicken and add back to the pot with the reserved broccoli.
Chop the carrots and add to the pot.
Season with salt and pepper.
Bring to a boil. It will thicken beautifully.
Sprinkle some crushed red pepper flakes and add a dash of heavy cream.
Serve with my delicious grilled cheese croutons.
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!