Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, June 10, 2013

A Spot of Tea In the Garden

We always stop for tea
at half past three
And this time of year
It's often iced!

A tray to be taken to the garden
A nosh and tea

A favorite cookie of mine
Often there are ones in the freezer
so that I can bake one or two off for afternoon tea

It's not "iced" tea but cold tea
Which suits me fine after having spent time in Italy and England
Ice is not a necessary
But Husband Jim does like ice.
No ice today -- not because I got my way
But because the icemaker is broken.
So the tea may be cold but it is "iceless"

Palmiers are just one reason to buy frozen puff pastry
And they are so simple to make!

When I was a child we used to get something similar at
The Cake Box Bakery in Kansas City
called elephant ears.
It was my favorite.
(My brother could have all the chocolate chip and peanut butter ones!)


2 cups sugar
1/8 t. salt
2 sheets puff pastry, defrosted

Preheat oven to 450

Combine the sugar and salt.   Pour 1 cup of the sugar/salt mixture on a flat surface such as a wooden board or marble.   Unfold each sheet of puff pastry onto the sugar and pour 1/2 of the sugar mixture on top spreading it evenly on the puff pastry.    This is not about sprinkling, it's about an even covering of sugar.    With a rolling pin, roll the dough until it is 13 x 13 inch square and the sugar is pressed into the puff pastry on top and bottom.    Fold the sides of the square towards the center so they go halfway to the middle.    Fold them again so the two folds meet exactly at the middle of the dough.   Then fold 1 half over the other half as though closing a block.   You will have 6 layers.   Slice the dough into 3/8 inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.    Place the second sheet of pastry on the sugared board, sprinkle with the remaining 1/2 cup of sugar mixture and continue as above.    There will be quite a bit of sugar left over on the board.   Slice and arrange on baking sheets lined with parchment.

Bake the cookies fro 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes until caramelized on the other side.   Transfer to a baking rack to cool.


Gardener on Sherlock Street said...

With the heat, glad to see it is iced tea today. Stay cool!

lucy said...

Hi Martha, you mentioned that you always keep unbaked palmiers in the freezer. How long do they keep and do you do anything to them before baking?

Martha said...

Lucy -- Never long enough!!!! And no, I bake them frozen -- they take a bit longer than the recipe says if they're frozen. I do use them up within a month -- not because I NEED to but because I WANT to!!!

On Crooked Creek said...

That cold tea and nosh look so inviting!!!
What a stroll down memory lane for me, dear friend!!! My MoMa bought many a Birthday Cake for me @ The Cake Box in Kansas City during my youth!!!
A wicked 97 degrees here on this side of the Prairie! Stay cool, dear one!!!

Bernideen said...

These look delightful - perfect for tea time and your garden is lovely!

Entertaining Women said...

I have puffed pastry in my freezer, and I'm excited to give these a try! They look wonderful! Thanks so much for the recipe. Cherry Kay

Penny said...

Martha, Your palmiers and tea look perfect for a summer afternoon.
My Best,

Southerncook said...

It is surely ice tea time here too. Our humidity and heat, welllllll what can I say, it feels like a sauna outside and probably will get to triple digits today. I remember as a child going to the bakery just two blocks away from our house and getting elephant ears too. When I read that it brought back fond childhood memories. Enjoyed reading your post and I'm with Jim, I need the ice.