Recipes for "palmiers"

Gather all ingredients.

Mix 1/3 cup sugar, cinnamon, and cardamom together in a small bowl.

Sprinkle remaining 1/4 cup sugar onto a work surface. Unfold puff pastry and place over sugar; roll out to a 10x15-inch rectangle. Brush pastry with melted butter, then sprinkle sugar mixture evenly over top.

Starting with one long edge, roll pastry tightly around filling, stopping in the middle of the rectangle.

Repeat with the opposite edge, rolling to the center and meeting the first roll. Wet your finger with water and dot along the long edges where the two rolls touch; press gently to seal. Refrigerate until slightly firm, 5 to 10 minutes.

Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Cut chilled pastry into 1/4-inch slices; place 1 inch apart onto the prepared baking sheet.

Bake in the preheated oven until golden and crisp, about 12 minutes. Let rest briefly on the baking sheet before transferring to a wire rack to cool completely.

Lay puff pastry flat onto a work surface. Spread chocolate-hazelnut spread over puff pastry and sprinkle with hazelnuts.

Starting with a long edge of the pastry, roll pastry tightly around filling, stopping in the middle. Repeat with the opposite long edge, meeting the first roll. Refrigerate until chilled, about 30 minutes.

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Cut pastry into 3/4-inch slices. Arrange slices on prepared baking sheet.

Bake in preheated oven until golden, 6 to 7 minutes. Flip cookies and continue baking until crisp, 4 to 5 minutes more.

Lay puff pastry out on a lightly floured surface. Brush pastry with horseradish sauce. Sprinkle evenly with gruyere. Sprinkle onions evenly over, then scatter evenly with bacon.

Starting with a long side, roll and tuck pastry to the center. Repeat on the other long side, rolling until the 2 scrolled sides meet in the center. Pinch together to ensure they hold together. Wrap pastry in plastic wrap and freeze for about 20 minutes.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment.

Remove pastry to a cutting board. Slice into 1/3-inch slices; lay slices on the prepared baking sheet.

Bake in the preheated oven until until golden brown and puffed, 15 to 20 minutes. Rotate pan halfway through cooking time. Serve with more horseradish sauce for dipping.