And I’m back… I made it out of bed yesterday but couldn’t face the kitchen. In fact, I think I only popped in there to grab a cracker after my humor class. Poor neglected kitchen.
Anyway, I spent Monday in its entirety in bed. Mostly sleeping, but also doing a little thinking. Here are few things I learned while lying in bed for 24 hours:
- Sleep is the best cure.
- Being sick sucks. Really. Truly.
- It is inevitable that around hour 16, you will go stir crazy.
- Cats love when you spend all day in bed.
- It is inevitable that around hour 17, at least one cat will go stir crazy. Enjoy this. It’s free entertainment.
- Ginger ale and Jello cups delivered by a special someone will make you feel loved.
- And finally: Sometimes it’s best to keep things simple. Which brings us to
(adapted from Ina Garten)
It’s almost not fair to call it a recipe with only 2 ingredients, but it’s great to have in your back pocket for those days when only easy will do.
Makes about 2 dozen
1 sheet of puff pastry, thawed (*see note)
about 1 cup granulated sugar
- Preheat oven to 450 degrees.
- Spread about 1/2 cup of sugar onto a flat surface (like a clean counter, large cutting board, etc.)
- Place the puff pastry on top of the sugar. Spread about 1/3-1/2 cup sugar onto the surface of the puff pastry.
- Roll out the puff pastry so that it is about an inch bigger in each direction and the sugar is kind of ground into the puff pastry.
- Fold one edge so that it lines up to the center. Then do the same with the opposite edge. Fold the folded edges in toward the center again, then fold one half onto the other (like a booklet)… or instead of folding you could roll opposite edges toward the center until they meet so you have 2 spirals.
- Slice into about 1/4-1/2 inch slices [my slices were a little thicker than I wanted but they still taste good]. Then arrange on a baking sheet lined with parchment paper, a silpat or buttered and floured leaving about a couple of inches between each palmier to allow the puff pastry to puff. [Optional: sprinkle the top of each palmier with a little sugar]
- Bake for about 8-10 minutes or until golden brown. You may want to rotate the baking sheet halfway through if your oven gets hotter on one side (like mine).
- Remove and allow to cool on a rack.
- To thaw puff pastry, remove from the packaging and set out on a clean surface or tea towel for 20-30 minutes.
- When I say “spread”, I mean spread. Not sprinkle. Think sugar-coated.
- Careful not to over-bake. The sugar browns kind of fast on the edges (or did in my oven).
- Ina Garten suggests flipping the palmiers over halfway through baking but I found that made mine too dark on both sides. Maybe with less baking time this would work? I liked it better without flipping anyway…
- Next time I think I’ll try mixing in a little cinnamon with the sugar.