Palmieri (Spiced - nut palmiers)

Scroll down for English recipe

In ultima vreme am din ce in ce mai putin timp sa ma ocup de blog. Adevarul e ca vremea asta frumoasa a tine mai mult pe afara. Pentru azi m-am gandit sa postez o prajiturica pe care am facut-o mai de mult, dar care in mod sigur o sa va placa. Nu numai pentru ca e extrem de gustoasa, ci si pentru ca se face extrem de repede.
O prajitura pe care am mancat-o pana acum doar cumparata de la patiserie. Daca stiam cat de usor se face...




Ingrediente:

• 150 g migdale (sau nuci, alune de padure)
• 60 g zahar tos (cam 4 linguri)
• 1 lingurita scortisoara pudra
• 500 g (sau o foaie) coca de foitaj, dezghetata
• 2 oua, batute putin

Cum se face: 

•  Incalzeste cuptorul la 220 c
• Pune hartie de copt in doua tavi
• Pune migdalele, zaharul si scortisoara intr-un blender si macina-le fin.

• Desfa coca si las-o pe folia de plastic. Cu un sucitor intinde-o putin si pe lungime si pe latime
• Cu ajutorul unei pensule intinde ou pe toata suprafata aluatului

  

• Presara cam jumatate di amestecul cu nuca. 
• Indoaie marginile lungi ale aluatului, astfel incat sa se intalneasca in centru. Cu sucitorul aplatizeaza usor, coca, ca sa nu iasa (prea mult) umplutura. 
• Unge coca cu ou, din nou, si presara marea majoritate a nucilor. Indoaie din nou marginile spre mijloc. Eu am facut acest lucru ajutandu-ma de folia de plastic.

• Aplatizeaza din nou coca, cu grija. Unge-o cu unt si presar-o cu restul de nuca. Indoaie coca o jumatate peste cealalta.
• Cu un cutit ascutit taie felii subtiri de coca

• Pune palmierii in tavi, si  tine-i la rece cel putin 15 minute

 

• Coace-le 5 minute pe o parte si 5 minute pe cealalta parte, pana ce devin aurii. 
• Raceste palmierii pe un gratar metalic

English version

These are some delicate pastries, which resemble palm trees. They are popular throughout France, but also here, in Romania can be bought in any pastry - shop. I love them since my childhood.

Ingredients:

•      150 g almonds (or walnuts, hazelnuts)
•      60 g granulated sugar (about 4 tablespoons)
•      1 teaspoon cinnamon powder
•      500 g puff pastry, defrosted if frozen
•      2 eggs, lightly beaten 

How to:
     Preheat oven to 220 C
     Place baking paper in two trays
     Put the almonds, sugar and cinnamon in a food processor and grind them finely. Divide it in two.
     Sprinkle the work surface and pastry with sugar and roll out the pastry in two rectangles 50 cm x 20 cm. Brush the pastry with beaten egg. Sprinkle about half the1/2 nut mixture.
     Fold in the long edges of the pastry to meet in the centre and flatten with the rolling pin. Brush with egg and sprinkle with most of the nut mixture. Fold in the edges again to meet in the centre, brush with egg and sprinkle with the remaining nut mixture. Fold one side of the pastry over the other one.

     Using a sharp knife cut the pastry crossways, into 8 mm thick slices and place the slices cut- side down about 2.5 cm apart on the baking sheets

   Spread the pastry edges apart. Chill palmiers for at least 15 minutes.

   Bake the palmiers for about 8 - 10 minutes, until golden, carefully turning them over halfway through the cooking time. Cool the palmiers on a metal rack

 Thank you, Recipes from a French Country Kitchen, for this recipe