Rugelach Palmiers Recipe
Happy Valentine’s Day, everyone! I’m not usually excited for Valentine’s Day, always kind of seemed silly, but it’s a sweet little holiday, isn’t it? Hubby and I don’t celebrate this one, but I caved and gave him a card and chocolates anyway. I felt like I couldn’t ignore Valentine’s Day! This week also marks 8 years since we started dating so it’s nice to give that a little head nod.
I wanted to share these Palmiers – French elephant ears – on V-day since they bake into little hearts! Aren’t they adorable? They’re also incredibly easy, so run over to the grocery store and pick up some puff pastry to make these tonight!
French Palmiers are typically just cinnamon sugar in the middle, so if you don’t want to make these with the Rugelach filling you can just combine some sugar and cinnamon and then bake them up. They are still so good with just a simple filling!
I love a Rugelach cookie so I wanted to try these with a little bit of something more substantial than cinnamon and sugar. Rugelach filling is usually a combination of walnuts, raisins, sugar and cinnamon. I went to the store, grabbed the puff pastry, and thought I had walnuts and raisins at home…I had pecans and cranberries and sometimes you just have to improvise. And it worked!
You know how much I love a you-do-you-boo recipe, and this is 100% one of those. You can put any filling you like inside a palmier – you can put any spice, like nutmeg or allspice, in the sugar mix; you could opt for a savory palmier and go with a simple pesto and pignoli nut filling. Sky is the limit!
The most challenging part of these is the folding, but once you get the hang of it, it’s quite easy! You fold the left and right sides to meet in the middle, then fold the left over the right. You slice them up, put them on a parchment lined baking sheet, and they miraculously come out as hearts! The Kitchn (one of my all time favs) has a great video that will help you with the folding. Don’t let it scare you away!
