Easy Holiday Peppermint Palmiers: A Festive Delight!Jump to Recipe
If you’re looking for a quick and delightful holiday treat to impress your friends and family, look no further than Executive Chef Jillian Lane’s Easy Holiday Peppermint Palmiers! This recipe takes the classic palmier pastry and infuses it with a festive peppermint twist using frozen puff pastry and crushed candy canes. Get ready to indulge in a perfect combination of flaky pastry and refreshing peppermint flavors!
These Easy Holiday Peppermint Palmiers are a joy to make and an absolute delight to eat. The flaky layers of puff pastry combined with the sweet crunch of crushed candy canes create a perfect harmony of flavors and textures. They are ideal for holiday gatherings, cookie exchanges, or as a special treat for loved ones.
So, embrace the holiday spirit and let Executive Chef Jillian Lane’s Easy Holiday Peppermint Palmiers add a touch of festive cheer to your dessert table. These delightful treats will become a holiday favorite for years to come. Happy baking and happy holidays!
- Wire Rack
- Baking Sheet
- Rolling Pin
- 1 pound Frozen Puff Pastry
- 1 cup Granulated Sugar
- ½ Cup Crushed Candy Canes
- Thaw pastry per package directions and unfold dough. Trim into 10x10 inch squares, 1/8 inch thick, you will have four squares. Sprinkle top of one square with ¼ cup sugar and 2 tbsp of crushed candy cane. Gently press sugar into dough.
- Roll the left side of dough into the center of pastry making sure pastry is even. Roll the right side into the center, meeting the left. Repeat rolling process with the remaining sheets of dough and ¼ cup sugar & 2 more tbsp of crushed candy cane. Wrap rolls separately in plastic wrap, and place in the refrigerator 1 hour or in the freezer until very firm.
- Preheat oven to 475. Lightly spray two baking sheets evenly with water. Remove logs from refrigerator, unwrap, and cut crosswise into ¼-inch-thick slices. Place on prepared baking sheets, 2 inches apart. Transfer to freezer for 15 minutes.
- Remove from freezer and sprinkle each shape with ½ teaspoon sugar. Bake until bottoms begin to caramelize, rotating sheets halfway through baking, 5 to 6 minutes. Remove from oven, quickly turn cookies over, sprinkle crushed candy canes over palmiers and return to oven. Bake until tops are evenly caramelized but not burned; 1 to 2 minutes more.
- Remove from oven, and place baking sheets on wire racks to cool for 1 to 2 minutes. Using an offset spatula, transfer palmiers to wire racks until completely cool. Palmiers can be stored in an airtight container 2 to 3 days, or frozen.