Apple Bourbon Palmiers

4 01 2014

I had leftover filling from the Apple Bourbon Wontons I made for Christmas, so I decided to save the leftover filling and use it in palmiers for New Year’s. Pretty tasty and super simple 🙂

Apple Bourbon Palmiers

Apple Bourbon Palmiers

The following makes about 32 (compliments of This Girl’s Gotta Eat and Cuisine at Home):

  • 1 package frozen puff pastry, thawed
  • Leftover apple bourbon filling, enough to spread across 2 sheets of puff pastry (Apple Bourbon Cream Cheese Wontons)
  • 1 egg and 1 tsp water, beaten
  • Ground cinnamon

Preheat oven to 400. Line two baking sheets with parchment paper, set aside.

Unfold a pastry sheet on a lightly floured surface and roll into a 10 x 14-inch rectangle. If dough gets warm, briefly freeze. Spread half the apple bourbon mixture evenly over pastry rectangle. To make it easier to spread the filling without tearing the dough, add dollops of the filling over the pastry, then spread it evenly.

Roll up pastry evenly from both short sides until they meet in the middle. Transfer rolled pastry to a prepared baking sheet; freeze until firm, 30 minutes (freezing makes slicing the dough easier). Repeat with remaining pastry and filling.

Trim ends of rolls; discard scraps. Cut rolls crosswise into 1/4-1/2-inch-thick slices. Arrange the palmiers on prepared baking sheets, spacing 1-inch apart. Brush with egg wash and sprinkle with a little cinnamon.

Bake palmiers until golden brown, 20-25 minutes. Let cool on a baking sheet for 5 minutes. Palmiers can be served warm or at room temp.




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