Lemon Rosemary Palmiers

lemon-palmiers

I love storebought puff pastry. It’s so easy to use, makes everything look impressive, and best of all I don’t have to deal with endless hours of rolling, chilling, and stressing over whether the butter is going to leak out in a mass exodus, leaving behind bone-dry pastry and the smell of burning fat in my oven. (which is what’s happened the last few times I tried to make it from scratch)

Anyway, it’s obviously a great thing to have in one’s freezer for occasions where a quick and fancy dessert is required, but it works just as well for less elaborate applications when all one wants is something to nibble on with tea. This is one of those times. I had an extra lemon in my fridge (leftover from my latest batch of lemon curd) and some fresh rosemary that was starting to wilt, and while looking for recipe ideas I saw one for lemon-rosemary palmiers. Well, those sounded great, as well as being incredibly easy (ingredients: puff pastry, lemon, rosemary, sugar), so I got started!

Lemon-Rosemary Palmiers

1 package frozen puff pastry, thawed

1/2 cup granulated sugar

Zest of 1 lemon

1 tsp. finely chopped fresh rosemary

lemon-rosemary

1. Using your fingertips, rub the lemon zest into the sugar until it’s fully incorporated– your sugar will now be pale yellow, slightly damp, and will smell amazing.

lemon-sugar

2. Lay out your sheet(s) of puff pastry (Pepperidge Farm comes with two sheets, other brands sometimes have only one) and coat heavily with the lemon sugar. Use all of it. Top with chopped rosemary.

lemon-palmiers-roll

3. For each sheet, roll up both sides to meet in the middle. Wrap each roll in foil or plastic wrap and chill for at least an hour. You can freeze it if your pastry is particularly soft at fridge temperature.

4. Once chilled and firm, slice into 1/2″ slices with a sharp knife and lay out on a baking sheet lined with foil, silicone, or parchment. Sprinkle with a bit of extra sugar, if desired.

lemon-palmiers-bake

5. Bake at 400 degrees F for about 12-15 minutes, until golden brown. The pastry may separate a bit, but that’s fine.

These turned out really well– nicely perfumed from the rosemary and lemon, they were just sweet enough to make an afternoon snack, but not so sweet that you really needed a cup of tea to cut the sugar. The rosemary is definitely there, but it’s not so obvious that people will immediately identify it. All in all, an excellent addition to my afternoon tea repertoire!

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