Dyann Bakes

Thu, 1 February 2007

One of the world’s most-loved pastries, the combination of puff pastry and caramelized sugar creates a deliciously simple and flavorful cookie—especially served warm and right out of the oven!

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Download the recipe as a PDF file

1 sheet of puff pastry
1 cup sugar, plus extra, if needed

Scatter 1/2 cup of the sugar on the work surface and place the dough on nit. Scatter additional 1/2 cup sugar over the dough. Press the sugar into the dough with a rolling pin. Press the pin into the dough gently about every 1/2 inch.
Roll the dough out into a 10-inch square. Turn the dough over often and make sure most of the sugar sticks to it.
Fold the edges of the dough in toward the middle from the top and bottom. Then fold the top half over the bottom half.
Chill the dough for approximately 30 minutes, or until firm (the dough may be left until the next day before baking. Do not be concerned if most of the sugar has melted).
Slice the folded dough every 1/3 inch, brush the cut sides with water, and dip in sugar before placing the pastry on the pan. Leave at least 1 inch of space on all sides of each palmier, as they have the tendency to spread.
Bake for about 20 minutes in a 350 degree preheated oven, until they are well caramelized. Let the color of the caramelized sugar be your guide; it should be deep amber, not brown.
Cool the pastries on a rack and serve while they are still warm.

Direct download: 013107DyannBakesPalmiers.mp4
Category:cookies -- posted at: 2:05 AM

Comments[1703]

Mon, 11 September 2006

Checkerboard Cookies!

Craving something a little sweet with your afternoon cup of coffee, but not quite sure if it's vanilla or chocolate that will do the trick? No need to choose 'cause buttery chocolate and vanilla checkered shortbread cookies are here for the making!

Come join our vodcast as we prepare the 2 doughs for these delicious treats and assemble checked cookie logs ready to slice and bake at a moment's notice!

Vanilla Shortbread
12 tablespoons (1 1/2 sticks) of unsalted butter, softened
1/3 cup of granulated sugar
1 tablespoon of pure vanilla extract
1 large egg yolk
1 1/2 cups of all-purpose flour

Chocolate Shortbread
8 tablespoons (1 stick) of unsalted butter, softened
1/2 cup of granulated sugar
1 teaspoon of pure vanilla extract
1 large egg
1 1/2 cup of all-purpose flour
1/3 cup of Dutch processed cocoa powder (sifted after measuring)
1/2 teaspoon baking soda
1/8 teaspoon of table salt (not kosher)

Direct download: 091006DyannBakesCheckerboardCookies.m4v
Category:cookies -- posted at: 2:30 AM

Comments[829]