Monday, December 27, 2010

Little Hearts (or maybe Big Hearts)

Coming from Chennai, India any cold is COLD for me. Moving to US, I have been forced to face the harsh winters (and huge utility bills thanks to the heaters). Snow is nice as long as it is fresh. After a day, it would become hard ice. So venturing out of the house is quite an adventure by itself. With two layers of clothes, thick jacket, cap, ear muff, scarf, snow boots and gloves you are sure to feel that you have now been trained to become an Eskimo. Maybe now you can tell your company that you are ready to be deployed in a project in Iceland. 

But I should say winters sure increase the family time because you cannot venture out  as easily as in summer time. Huddled close with your loved ones, Sound of Music movie, hot chocolate and warm cookies to munch on...what more could someone want.  I made Palimers. But I know them as Little Hearts (from India). It was quite easy to make with the Ina Garten's recipe. Here is my version:


Puff Pastry Sheet - 1
Sugar - 1 cup
Salt - 1 tsp
Cooking Spray


Preheat oven to 450' F. Combine the sugar and salt. Pour 1/2 cup of the sugar/salt mixture on a flat surface . Unfold the sheet of puff pastry (I defrosted it by placing the un-folded sheet in the microwave for a  minute) onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. With a rolling pin roll the dough until it is13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the pastry towards the center so they go halfway to the middle. Roll from the sides towards the center so they go halfway to the middle. Cut the dough into 1/2 inch slices. Place the slices on the cut side up on the parchment paper over the baking  sheets (I used cooking spray on top of the parchment paper). Sprinkle sugar on top of the slices. 

Bake the cookies for 6-7 minutes until caramelized and brown on the bottom. Turn it to the other side and bake for another 4-5 minutes until caramelized. Transfer to rack and allow to cool.

Palmiers are ready and yummy!

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