Current situation sitting on the patio playing all my word games on my phone, 1st load of laundry out on the line and it is SO peaceful out here. The guy that mows the field came early this morning, so he and his loud mower have gone. The only water feature I have (irrigation LOL) is running now so when the kids are here later today the grass isn’t wet. Happy Father’s Day so far I think my husband is having a good day. We went to one of our favorite bakery’s this morning for an egg sandwhich and stopped by the cruz in car show downtown to check out all of the old and a few new cars. Went to visit his dad and then my dad so we got a lot accomlished so far today.
I made some baklava last week that I thought I would share with you today but I have had better. It was SUPER easy and that is saying something when it comes to using Phyllo dough, at least to me. That stuff is a pain the butt. But the recipe was just place half the sheets in a pan, sprikle with chopped pistachios and then cover with the other half of the phylo dough. Cover this all with melted Ghee and bake. Couldn’t be simpler but it was just OK. I like my baklava with more love I guess, or at least very moist and this one wasn’t. Even after it came out and you poured the simple syrup that you made to go over it, so it was a little bit of a let down.
So I will share with you an even easier sweet treat that the whole family devoured and I will be making it again this afternoon as something sweet for after our late lunch with the kids.
They are called Palmiers, Palmeritas and even elephant ears. I have made them one other time but this recipe was way better and as I said everyone devoured them. I was hoping to have a leftover with my morning tea, no such luck! I didn’t clean up after dinner but I never saw any leftovers.
Palmiers
Ingredients
- ⅓ cup white sugar
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- ¼ cup white sugar
- 1 sheet frozen puff pastry thawed
- 1 tablespoon butter melted
Instructions
- in a small bowl mix together the ⅓ cup sugar, cinnamon and cardamom and set aside.
- Sprinkle the remaining ¼ cup sugar onto your work surface. Unfold the puff pastry and place over the sugar; Roll out the dough to about a 10x15 rectangle. Using a pastry brush spread the melted butter all over the pastry dough. Sprinkle the sugar cinnamon mixture evenly all over the top.
- Start rolling along the long edge, tightly until reaching the middle. Then do the same on the other side, Roll tightly until the middle, meeting up to the other roll. You can wet your finger with water and gently press and seal the two rolls together.
- Place the roll into the refridgerator for about 10 minutes until the roll becomes slighlty firm. PreHeat the over to 375℉. Line a baking sheet with parchment or a silpat.
- Slice the chilled pastry into ¼ inch slices; place the 1 inch apart onto the baking sheet and then into the oven for about 12-15 minutes. Looking for golden and crispy. Let them rest briefly on the baking sheet and then transfer to a wire cooling rack. If they last that long. We ate them when they were still a bit warm. Absolutely delicious!