we have neighbors
with fabulous taste
crown molding
silver service
art gallery lighting
kind of taste
i almost wonder
if hubs and i
are their pro-bono friends
while residing in california
we rang in
london's new year
together
complete with
champagne
caviar
and
crown roast
imagine my horror
as i catch
from the corner of my eye
hubs
in all his glory
hands full of palmiers
flaky crumbs falling to his beard
a smile as broad as his shoulders
complimenting the hostess
on her fabulous dessert
turning to me
gave a grand wink
and said
"you should make these"
so i did
simple easy heart palmiers
1 sheet puff pastry--cold but not frozen
2 Tbs unsalted butter--melted
2 Tbs granulated sugar
1 1/2 tsp cinnamon
1/4 cup granulated sugar for dipping
place puff pastry on a sheet of parchment. in a small bowl, mix together the 2 Tbs granulated sugar and 1 1/2 tsp cinnamon. using a pastry brush, brush the butter evenly covering the entire piece of pastry. evenly and liberally sprinkle the cinnamon sugar on top of the butter. measure or eye the center of the puff pastry and gently score with the dull end of a knife (do not cut through) starting on one end, tightly roll the dough to the center. roll the opposite end to the center, forming what looks like a scroll. gently press together, and if you would like an exaggerated heart shape, pinch the bottom to a point. wrap in parchment and/or plastic wrap and place in the refrigerator to chill. after 1 hour and up to 24 hours, preheat the oven to 375F. line a cookie sheet with parchment paper. place the remaining 1/4 cup sugar in a saucer or shallow bowl. remove the dough from the refrigerator and slice crosswise in 1/4" sections. reshape as necessary, then dip both sides in the sugar. place on parchment paper approximately 1" apart. bake for 12-15 minutes or until golden brown and crispy. allow to cool a bit, but not fully before removing from the parchment. the sugar will cause them to stick if they cool too much. allow to finish cooling on a wire rack.
eat with abandon!
