The 20 Days of Holiday Treats: Day 14 Gingersnap Palmiers

I really wanted to call these Gingersnap Mustaches! They’re crunchy from the syrup caramelizing and flaky and buttery in the inside. Not to mention addicting!

These are made with pre-made puff pastry that is coated in a sugar-spice mixture and brushed with a molasses/ginger syrup. The whole thing is rolled up then sliced to form the pretty mustache shape pastries.

Gingersnap Palmiers

I was actually surprised by how multi-step these were. They’re kinda complicated so be sure to read all the instructions first.

You start by mixing together the sugar spice mixture. Then move on to making the syrup by combining the molasses, brown sugar, grated fresh ginger and water in a sauce pan. Let simmer for about 2 minutes until slightly thick then set aside to cool.

Unfold or in my case roll out the thawed puff pastry (I was having trouble unnfolding mine) onto a surface that is covered with some of the sugar-spice mixture. Sprinkle some of the sugar-spice mixture on top too and press it in with your hands or a rolling pin.

Puff Pastry dough

Spread the syrup on top in an even layer.

IMG_3628

Roll up from both sides so they meet at the middle.

Rolled Gingersnap Palmiers

Wrap in plastic wrap and transfer to the freezer to set for at least 3 hours or overnight.

****** SAVE the Sugar-Spice and Syrup Mixture!! ****** (I forgot to and wish I had!)

Cute each frozen piece of dough into 1/2 inch slices. Dip the slices in the sugar mixture and set about 2 inches apart on a parchment lined baking sheet.

Gingersnap Palmiers Cut

They’ll thaw a little while you’re cutting the slices which allows you to flatten them with either a cup or the back of your palm.

Gingersnap Palmiers

Now you’re almost ready to bake them. 🙂 Stick them in the freezer for 15-30 more minutes to firm back up and preheat the oven to 425 degrees.

Bake 10 minutes, then flip and brush with syrup. Lower the heat to 400 degrees and bake another 10 minutes or until golden!

Mine took about 15 minutes to cook in total. Let cool on cookie sheets. Then eat those suckers! yummmmy!

Gingersnap Palmiers | Toffee Bits & Chocolate Chips

Gingersnap Palmiers

From Martha Stewart Cookies.

1/2 cup packed light brown sugar

1/4 cup molasses

2 teaspoons freshly grated ginger

1/4 cup water

2/3 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon grated nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground pepper

14 ounces frozen puff pastry, thawed

In a small saucepan combine the brown sugar, molasses, ginger, and water. Stir together then simmer for about 2 minutes until slightly thickened. Set aside to cool.

Prepare the sugar-spice blend by whisking together the granulated sugar, salt, and spices in a small bowl.

*Remember to save the sugar mixture and syrup through to the end of the recipe. You’ll use this when baking the palmiers.

Spread some of the sugar-spice onto a clean work surface. Unfold or roll our the puff pastry into two 10 by 7 inch rectangles (or there abouts) on top of the sugar. Sprinkle more sugar on top of the puff pastry pressing in with your hands or a rolling pin.

Brush the puff pastry with the syrup then roll from both sides until they meet in the center.

Wrap in plastic wrap and freeze until firm; about 3 hours or overnight. (remember to save the sugar and spice mixtures 🙂 )

When you’re ready to bake, remove the palmier dough from the freezer, unwrap and slice into 1/2 inch pieces. Set on a cookie sheet lined with parchment paper. Once slightly thawed press each slice down to flatten with the palm or your hand or the bottom of a glass.

Stick back in the freezer for 15-30 minutes and preheat the oven to 425 degrees.

Bake 10 minutes, then remove from oven, flip and coat with syrup.

Lower the heat to 400 degrees and bake about 10 more minutes or until golden brown. Be careful- the syrup burns very quickly!

Cool on the cookie tray! and eat!

Happy Holidays!



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