Cinnamon Desserts – Cinnamon Palmiers Recipe

Yield: Approximately 30 pastries

Palmiers or elephant ears are addictive puff pastry cookies, crunchy and caramelized with granulated sugar. A generous layer of Love’n Bake Cinnamon Schmear gives them an added dimension.

Use purchased puff pastry following the package instructions for thawing them. We’ve found that heating the Cinnamon Schmear briefly in a microwave helps make it more spreadable, especially if you prefer a thinner layer of filling. For a more even appearance, you can flip the pastries once they have baked half way. (We found this step unnecessary but share it for those who might be interested.)

Our thanks go out to Nicole, another intrepid Internet gastronaut, who had the idea of using Love’n Bake™ Schmear as a filling for this iconic French pastry.

Cinnamon Palmiers
photo courtesy of LovenBake.com

Ingredients:
– 1/2 cup granulated sugar
– 1 package frozen puff pastry, thawed according to package directions
– approximately 1/2 – 3/4 cup Love’n Bake™ Cinnamon Schmear, at room temperature

Directions:
Preheat the oven to 400ºF. Line 2 or 3 baking sheets with parchment paper

Sprinkle a work table with half of the granulated sugar. Unfold one sheet of the puff pastry and place it on the sugar-coated work table. Roll out the puff pastry sheet into an even rectangle about 12 x 14 inches

Spread an even layer of Love’n Bake™ Schmear over the puff pastry. (To make it easier to spread, transfer the Schmear into a microwave safe bowl and heat it for 10 to 30 seconds.) Score the center of the puff pastry using the back of a knife. Tightly roll up each end of the pastry until they meet in the center.

Repeat with the second sheet of puff pastry and the remaining sugar and Schmear. The filled puff pastry can be refrigerated for up to 2 days to be cut and baked at a later time

Divide each log of rolled puff pastry into 15 uniform slices, each measuring slightly less than 1/2-inch thick. Place the dough, cut-side down, spaced 3 inches apart on the prepared baking sheets. Press down lightly on each piece of dough with the palm of your hand to flatten slightly. Bake the pastries until well puffed, golden brown, about 15 to 18 minutes. Remove the pastries and let them cool on a wire rack

Serve dusted lightly with powdered sugar if desired.

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About: This recipe is courtesy of American Almond Products Company. Since 1924, American Almond Products Company has been crafting artisan-quality specialty nut ingredients for professional bakers, pastry chefs and chocolatiers. They recently created Love’n Bake™ to introduce home cooks to their products –all-natural almond paste, marzipan and hazelnut praline as well as its ready-to-use almond, chocolate and cinnamon Schmear™ fillings. The secret ingredient of professional bakers, Love’n Bake™ has been featured in the N.Y. Times, Food and Wine Magazine and newspapers nationwide. (In November, readers of O Magazine were treated to a Chocolate Pistachio Pie made with Love’n Bake™.)

Cinnamon Desserts – Cinnamon Galaxy Cookies Recipe

The Holiday season is here! So, we thought it would be a good idea to feature a few delicious cinnamon dessert recipes! We’ll start with Cinnamon Galaxy Cookies!

Yield: Approximately 2 dozen cookies

Ingredients:
– 1 stick (4 ounces) unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 1/2 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 3/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup Love’n Bake™ Cinnamon Schmear
– Granulated sugar

Cinnamon Galaxy Cookies
photo courtesy of lovenbake.com

Directions:
1. Preheat the oven to 375ºF. Grease two baking sheets or line them with parchment paper.

2. Cream the butter and the 1 cup of sugar in the bowl of a mixer fitted with the paddle until lightened. Scrape the bowl then beat in the egg and vanilla. Scrape the bowl then add the flour, baking powder and salt. Mix on low speed until combined.

3. Scrape the dough into a uniform ball. Drop the Love’n Bake™ Schmear in 5 large spoonfuls on the surface of the dough. Marble the Schmear through the dough by running the mixer for a few seconds. (Overmixing will blend the Schmear into the dough, and you will not have the visible swirl in the baked cookies.)

4. Wrap the dough in plastic and refrigerate until firm, at least one hour up to three days.

5. Sprinkle some granulated sugar out onto a flat plate. Divide the dough into generous tablespoon-sized portions. Roll each piece of dough into a ball and then roll it in the granulated sugar.

6. Place the balls of dough spaced two inches apart on the baking sheets. Twelve cookies per sheet works well. Press each ball of dough with the bottom of a glass to flatted them.

7. Bake the cookies until they are lightly browned, approximately 10 to 12 minutes. Let the cookies cool on a wire rack.

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About: This recipe is courtesy of American Almond Products Company. Since 1924, American Almond Products Company has been crafting artisan-quality specialty nut ingredients for professional bakers, pastry chefs and chocolatiers. They recently created Love’n Bake™ to introduce home cooks to their products –all-natural almond paste, marzipan and hazelnut praline as well as its ready-to-use almond, chocolate and cinnamon Schmear™ fillings. The secret ingredient of professional bakers, Love’n Bake™ has been featured in the N.Y. Times, Food and Wine Magazine and newspapers nationwide. (In November, readers of O Magazine were treated to a Chocolate Pistachio Pie made with Love’n Bake™.)