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.

Thursday, January 23, 2014

A Sweet and A Savory -- From One Box

In the freezer at Linderhof, there always seems to be a box of
Pepperidge Farm
Puff Pastry Sheets

They thaw easily in the refrigerator
to be made into all sorts of treats

This week, I used my box
to make treats
both savory and sweet

From two different books
Ina Garten's Barefoot in Paris
Her palmiers
The sweet 


Livia J. Washburn's Wedding Cake Killer
Her Cheddar Garlic Palmiers
The savory

A bit of cheese (both Cheddar and Parm) and garlic (both minced and salt)
sprinkled on top of one sheet

Sugar and a bit of salt sprinkled on the other

And when I cut off the ends, I always bake those off
(and a few more)
to savor

With a cup of tea

And if a friend arrives unexpectedly and the larder is bare
Palmiers are a perfect tea nosh and it looks like you went to so much trouble!
(and one would never tell her secret!)

The savory ones

A few were baked off to go with Sunday's soup

The rest (both sweet and savory) are in the freezer to be baked off as needed.
The savory ones make a great last minute appetizer

They go from freezer to oven to tray in not much time
And there is nothing better to nibble with a drink
than something cheesy garlicky and warm!


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

Preheat oven to 450

Combine the sugar and the salt.    Pour 1 cup of the sugar/salt mixture on a flat surface.   Unfold each sheet of puff pastry onto the sugar and pour 1/2 cup 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 its 13 x 13 inches square and the sugar is pressed into the puff pastry 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 one half over the other half as though closing a book.   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 (or sill pat).    Place the second sheet of pastry not he 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 not he board.)    Slice and arrange on baking sheets lined with parchment.

Bake the cookies for 6 minute until caramelized and browned 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.


1 1/4 c finely grated sharp Cheddar cheese
1/4 c. grated Parmesan cheese
2 t. minced garlic
1 t. garlic salt
2 puff pastry sheets, thawed

Toss the Cheddar, Parmesan, minced garlic and garlic salt in a bowl.

Sprinkle 1/4 cup cheese mixture onto work surface.    Unfold 1 pastry sheet and place it over cheese.   With a rolling pin, roll the pastry into a 10 inch square.    Sprinkle 1/2 cup cheese mixture over all the top of the pastry, pressing lightly to adhere.    Fold the sides of 2 ends to meet in center.     Fold once more, lengthwise, into the center and press ends together.    Wrap tightly in plastic wrap and chill until firm, about 1 hour (or freeze 15 to 30 minus).    Repeat with remaining cheese and second sheet of pastry.

While the dough chills, preheat the oven to 400 with racks in the upper  and lower parts of the oven.   Line 2 baking sheets with parchment paper.  

Working with 1 piece at a time (keep remaining chilled until ready to use) unwrap the pastry and cut, seam side up, into 1/4 inch thick slices, arranging them 1 inch apart on the baking sheets.    Bake, turning the palters over and switching the positions of the pans halfway through until the pastry is golden and cooked through, 18 to 22 minutes total.    Transfer the palmiers to a rack to cool.    Cut and bake the remaining pastry on the cooled baking sheets.

NOTE:   I made a half recipe of each so I had both sweet and savory from one box.

And I froze most of them.     

It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday


Pondside said...

Thank you for the recipes, Martha. These look like just the thing for the round of house guests I'm expecting in February. When guests' arrival times are uncertain, due to ferries, it will be good to have a little something ready to serve with tea (if they arrive early) or with soup (if they arrive late).

Judith @ Lavender Cottage said...

I would love to try the savoury ones with a cup of tea, they both look yummy though.

Thickethouse.wordpress said...

Alas! Your recipes and photos are such a temptation to leaving my low carb life! But I won't "take any prisoners". I'll just enjoy the wonderful photos!

Pat said...

Your sweet and savory make a perfect nosh with tea, dear friend!!!