Best 5 Damiers Recipes

PALMIERS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the sugar, cinnamon, and orange zest in a bowl. Sprinkle 1/2 the sugar mix on a clean work surface. Lay the puff pastry on top of the sugar and sprinkle the remaining sugar mix on top of the pastry.
• Using a rolling pin, roll the sugar into the dough, and roll the dough into an even rectangle, about 1/8-inch thick.
• Working from the short ends of the rectangle, roll up each end of the dough to meet in the middle. Lay the rolls on top of each other and gently press to secure. Wrap the dough in plastic and let sit in the refrigerator for at least 30 minutes.
• Cut the dough into slices that are 1/4-inch thick. Lay the slices on 2 parchment paper or silpat-lined sheet trays and bake in the preheated oven for 12 minutes. Turn the slices over and bake for another 6 to 7 minutes. When done, the cookies should be golden brown.
• Remove from the oven, and cool on a rack before serving.

DAMIERS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, sugar, and salt. Beat on medium speed until light and fluffy, about 2 minutes. Add flour, and beat on low speed until dough forms around paddle.
• Turn dough out onto work surface, and divide into thirds. Sprinkle cocoa powder over one piece. Gather dough together, and blend by pushing it away from you with the palm of your hand. Continue kneading the dough until it is smooth and the cocoa is completely incorporated, 1 to 2 minutes. (The process is messy and will take several minutes, but the dough will ultimately absorb the cocoa powder.) Shape each piece into a disk. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
• Remove chilled dough from refrigerator. Set one blond disk aside. Divide remaining blond disk into four equal pieces. Divide chocolate disk into five equal pieces. Roll chocolate dough into five long, thin ropes (20 1/2 inches long and about 3/8 inch in diameter). Roll blond dough into four long, thin ropes of the same dimensions as the chocolate ropes.
• Arrange ropes in a checkerboard design: Lay one rope of chocolate dough lengthwise on work surface. Place a blond strip adjacent to chocolate, and push together gently so that they will adhere to each other. Repeat with a second chocolate strip. There will be a layer of three ropes of dough (chocolate/blond/chocolate). Brush top of layer with egg white. Repeat, alternating colors so that a blond strip is over chocolate strip, chocolate over blond, and blond over chocolate. To form third layer, repeat process, alternating colors. Press to form a square log.
• Roll out reserved blonde dough to a 21 1/2-by-6-inch rectangle about 1/8 inch thick. Trim edges. Brush with egg white. Place checkerboard log in center of rectangle. Fold dough up and over log to completely encompass it. Press lightly to seal. Halve crosswise. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
• Preheat oven to 375 degrees. Line baking sheets with Silpats; set aside. Remove chilled log from refrigerator, and slice crosswise into 1/4-inch-thick sections. Place on prepared baking sheets about 1 1/2 inches apart. Bake until light golden brown, 10 to 15 minutes; transfer to wire racks to cool.

PALMIERS

Steps:

• Prepare the Puff Pastry.
• Sprinkle work surface with the sugar. Place the puff pastry on top and roll to a rectangle 8 by 26 inches and approximately 1/8 inch thick, continually sprinkling with additional sugar to prevent the dough from sticking.
• Working quickly but gently, roll each long end to the center of the pastry, making sure to roll tightly and evenly. Freeze rolled log for 20 minutes, until very firm but not frozen. Slice crosswise into 3/8-inch slices. Roll over each palmier with a rolling pin to lightly flatten, and sprinkle the center of each with more sugar. Place palmiers 2 inches apart on water-sprayed baking sheets. Freeze for at least 1 hour.
• Preheat oven to 450 degrees. Bake palmiers 4 to 6 minutes, until golden on the underside. Flip with a spatula, pressing down to flatten if palmiers seem to be unrolling. Bake 2 to 4 minutes more, watching carefully, until golden and crisp. Transfer to a cooling rack and cool completely.

CINNAMON PALMIERS

Steps:

• Sprinkle a flat work surface with 1/4 cup sugar; unfold puff pastry over sugar and roll out to a 15x10-inch rectangle. Brush pastry with butter. Mix 1/3 cup sugar, cinnamon, and cardamom in a small bowl; sprinkle evenly over buttered pastry.
• Starting with a long edge of the pastry, roll pastry tightly around filling, stopping in the middle. Repeat with the opposite edge, meeting the first roll. Put a little water onto your finger and dot along the long edges that come together; press gently so the two rolled edges stay together. Refrigerate until slightly firm, 5 to 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Cut pastry into 1/4-inch slices. Arrange slices on prepared baking sheet about 1 inch apart.
• Bake in preheated oven until golden and crisp, about 12 minutes. Allow cookies to rest on baking sheet for 1 minute before transferring to a wire rack to cool completely.

SWEET PALMIERS

Steps:

• Preheat oven to 400°F.
• Sprinkle some sugar on a work surface and cover it with a puff pastry square sheet. Then sprinkle more sugar evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Fold in two opposite sides of the pastry sheet square so that they the sides meet in the center. Fold in same sides of the pastry again.
• Fold one half of the pastry over the other. Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in sugar and arrange, cut side down, on an ungreased baking sheet. Repeat with three remaining pastry sheets.
• Bake palmiers in batches in middle of oven until golden on bottom, about 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.