Makes: 36 Palmiers
Time: 30 Minutes
The ideal palmier should be “flaky, crispy and buttery.”
3 1/2 cups flour
1 tsp salt
1 1/2 cups cold butter, cubed
2/3 cup cold water
1 1/4 cups shredded Gruyère cheese
10 – 12 slices speck or prosciutto
1/2 cup granulated sugar
1 egg, beaten
In a food processor, pulse flour and salt together. Add butter and pulse until mixture resembles coarse crumbs. Add water until mixture begins to come together.
Turn out onto work surface and knead gently to bring together. Divide dough in half and form into two squares. Wrap each square in plastic wrap and refrigerate for 20 minutes.
Turn one portion of dough onto a floured surface and roll into a 7 x 13-inch rectangle. Fold the top third down towards the bottom, then fold the bottom third up to cover. Quarter turn the dough; roll out and fold as before. Wrap and chill in fridge for 20 minutes. Repeat with second dough portion.
Once chilled, repeat previous step (two more turns) and refrigerate for 20 minutes.
Preheat oven to 425 F. Line two rimmed baking sheets with parchment paper.
On a floured surface, roll one portion of dough to a 9 x 14-inch rectangle. Sprinkle evenly with cheese. Lay speck or prosciutto on top of cheese. Starting at one short end, fold pastry twice to middle. Repeat with other short edge. Press two halves together gently like a book. Place on one prepared sheet and freeze for 10 minutes.
Sprinkle 1/4 cup sugar onto counter and place second dough portion on top. Sprinkle top with remaining 1/4 cup sugar. Roll to a 9 x 14-inch rectangle, ensuring both top and bottom are evenly coated with sugar. Discard any remaining sugar. Repeat folds as with cheese palmier and freeze for 10 minutes.
Trim 1/2 inch from the end of each dough roll. Cut each into 18 even slices. Place on prepared sheets. Brush the cheese palmiers with egg wash.
Bake until golden brown, about 25 – 28 minutes, flipping sugar palmiers after the first 15 minutes.
Source: CBC Life
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