Palmier with fragrant apple filling
we sweetened these cookies on cousin aneS, but I can't write .. crunchy, fragrant and fine ..
Preparation steps
- when the puff pastry has thawed, roll it out into a rectangle, size 25 × 30 cm, on a lightly floured surface
- with a sharp knife cut 1-2 mm edges of the dough (so that there are no overlaps of the dough - so the "ears" are evenly baked)
- mix sugar and powdered sugar and spices, then sprinkle well with approximately 1/4 of the amount per rolled dough .. then fold the longer side of the dough on both sides (approximately 5 cm) towards the middle, sprinkle the un sprinkled part of the puff pastry .., fold both sides again to almost meet in the center — and you get six layers…. sleep again. now connect as if closing a book. wrap in cling film and place in the fridge for 1-2 hours (until it shrinks) - I put it much shorter in the freezer !!
- take out the dough, remove the foil and roll it on all sides in the remaining mixture of spices… with a sharp knife cut into thin slices (3-4 mm) -measure to drop approximately 40 pieces (36, 38)
- I baked them in one round so they didn't have enough space to spread, so bake in half and leave enough space in between ..
- bake in a preheated oven at 200 ° C until golden brown.
- let them cool completely ..
- for the apple filling, peel and clean, cut into pieces ... mix with sugar, orange peel and dried fruit and cook, stirring constantly, for about 15 minutes on low heat, until you get a thick filling.
- serve by placing a full tablespoon of the filling on one biscuit, sweet cream as desired and cover with another biscuit.
- enjoyment!
Serving
while i made them thinner said they look like ears, otherwise they are from a book and called spiced palmier biscuits with apple puree! it is best to stuff the baked dough just before serving, to get a combination of crispy biscuits, creamy fragrant stuffing and freshly whipped sweet cream.
