After a week and a half of recovering from surgery I’m finally back! Although I can’t say my senior-year spring break was worthy of being considered a “spring break woohoo!” by any means, I can’t really complain about playing lots of guitar, having an excuse to eat ice cream for all 3 meals, and watching Season 2 of Love for an entire week, right? Take it from me, if you’re sick and also feeling blah about a breakup, ice cream and Love will solve all of your problems…or at least help you pretend you don’t have any in the first place*.
*jk, this is probably not the healthy way to deal with feelings, but we can all be self-indulgent once in a while, right?
Anyways, my week off was fun, but I’m ready to drag myself back into my regular routine so that I can get ready to graduate! Plus, as it turns out, laying in bed is really only fun for a limited amount of time. I feel myself itching to get back to working at the coffee shop and walking around campus. As a senior in college getting ready to go back into the real world after a week long break, I’ll take motivation wherever I can get it…
Now for the palmiers! As a busy student who loves to cook, I’m always looking for easy appetizers or snacks that I can bring along whenever I’m invited to someone’s house for dinner. Normally, I go for a cheese plate, because cheese = ♥, but I also am passionate about everything spice. Put the two together, and you get a savory palmier combo that’s reminiscent of an everything bagel with cream cheese, except butter-ier, because puff pastry is essentially just a delicious block of flaky butter. While these do take a little while to bake, they’re super easy to put together, and they come out beautiful, so you seem kind of impressive even if you aren’t. Also, if you have some spinach dip lying around, spooning a little on top of these palmiers is really A+.
Read below to learn how to fold palmiers!!
For palmiers, you’ll want to start by rolling the creases in the puff pastry with a floured rolling pin. Spread your filling on the puff pastry sheets (filling recipe below).
To fold these cuties, fold the puff pastry long-ways once toward the center. Then roll them again so the left-and-right sides meet in the middle. You’ll want to have 2 layers for each side (see right side of the picture).
Fold the left side on top of the right side so you have 4 layers. Place in the fridge for at least 20 minutes. This can be done up to a day in advance if you’re pressed for time.
Cut each roll into 1/4 inch slices. Place on a baking sheet, brush with egg wash, and bake until golden brown!
Although I strongly suggest using the everything spice + parmesan on these palmiers, this recipe is a great template for other flavors as well (cheddar + rosemary, feta + za’atar?).
xo Sara Lynn
*Song of the Day: Give it to Me by HOMESHAKE
For this recipe, you’re going to start with some typical winter veggies and a durable cut of steak. You can add or subtract veggies if you want, but I’d say the mirepoix components are necessary – that’s the carrots, celery, and onions. The recipe calls for 1 onion, but because mine were teeny tiny and cute, I used 2.
