Quantcast

foodFood & Drinkrecipes

Masala-Spice Palmiers + Giveaway!

by Kristina Gill

cookbook, , was an incredibly nice read. I feel profound admiration for people who find the courage to publicly share a personal story that has painful aspects to it. Maggie does that with aplomb, sharing how she transformed the way she eats and how rewarding it has been for her. She then delivers a repertoire of recipes that each seem more delicious than the last. Admittedly behind on trying out recipes from my new cookbooks, Maggie’s sits at the top of my list because of how happy it made me feel. The recipe we’ve chosen to share today is for Masala-Spice Palmiers. It’s as simple as rolling up Maggie’s favorite spice mix into a fancy puff pastry shape! Brilliant idea!  —

is a cookbook author, writer, creative business coach, and shop maker known for her wholehearted and empowering voice. In 2007, she founded , an award-winning online food shop and story-driven recipe site. After hosting and creating pop-up food markets for 25,000 guests, she’s currently working to open her first permanent Eat Boutique, a food retail concept space that provides a new way to shop for the very best food. She also shares her vast real-life experience with other women in food by offering creative business coaching with heart. Find Maggie on Instagram at

For a chance to win a copy of A New Way to Food, respond in the comments section below by July 18, 5PM EST to the following question: What simple hack do you use to personalize a pre-made ingredient, such as frozen puff pastry? Is it your own spice mix on hand? A mix of herbs and cheese on Trader Joe’s pizza dough for fabulous pizzas? We will announce the winner in the comments section, so be sure to check back!

Image above: ; Photography by

Image above: Maggie Battista

Image above: Some of the spices Maggie keeps in her larder

Image above: Masala-Spice Palmiers

Masala-Spice Palmiers

Makes 24 cookies
Frequency: Only on a special occasion
Food Preferences: Nut-Free, Vegetarian
Hands-On Time: 25 minutes
Total Time: 40 minutes

Place your puff pastry in the fridge to defrost overnight the moment the thought to make these cookies crosses your mind. Once it defrosts, you’re so very close to Masala-spice bliss.

I often keep ground Masala spice mix — a blend of cinnamon, clove, cardamom, coriander, black pepper and fennel — on hand for these cookies or as a topping for a bowl of My Special Oatmeal. Add the sugar and salt to the spice mix for making these cookies. Roll out the dough and sprinkle, sprinkle, sprinkle. Don’t forget the finely diced candied ginger — it’s a nice surprise and bite in the final palmier.

After you’ve made all the correct folds, position your log in front of you and slice your cookies to life. Be careful to keep all the loose spices in between the thin layers. Bake them for a few minutes on one side and then flip — the flipping ensures that both sides caramelize nicely.

Ingredients

  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground coriander
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground fennel
  • ½ cup (2¾ oz; 80 g) lightly packed maple sugar
  • ½ teaspoon sea salt
  • One 14-ounce (397 g) puff pastry sheet, defrosted (I prefer Dufour)
  • 2 tablespoons finely diced candied ginger
  • 1 egg, beaten

Preparation

1

1. Preheat the oven to 425°F (218°C) with the rack in the center position. Line two baking sheets with parchment paper.

2. Make the masala spice mix by whisking together the cinnamon, cloves, cardamom, coriander, black pepper, fennel, ¼ cup of the sugar, and the salt in a small bowl. Set aside.

3. On a clean work surface, sprinkle the remaining ¼ cup sugar and open your pastry out on top of the sugar. Sprinkle the masala mix all over the top of the pastry. Roll the dough out a little larger to be about 15 or 16 inches x 13 inches (41 x 33 cm). Sprinkle the candied ginger all over the top of the pastry.

4. Fold both long sides of the pastry into the middle of the dough, making sure the edges touch each other. Fold both long sides up and into the center again, getting the edges to touch each other. Brush off any excess sugar on the exposed side, the top side, of the pastry. (This will help the egg adhere to the dough.) Using a pastry brush, brush the egg on one of the long sides. Now, take the other long side and fold it up and over to cover the long side with the beaten egg. Tap the top of the dough lightly to nudge the dough and help it stick together.

5. Slice the dough into ⅜- or ½-inch (1 or 2.5 cm) slices and place them cut side up on the lined baking sheet 2 to 3 inches apart. Fit 12 cookies per baking sheet.

6. Place a single sheet in the oven (and the other sheet in the fridge for now) and bake the cookies for 6 to 7 minutes, until caramelized and cooked through. Carefully flip each cookie and bake again for 3 to 4 minutes, until caramelized on the other side. Repeat for the second baking sheet. Move to a cooling rack and cool completely before serving.

Suggested For You

Comments

  • I like turning pre-shredded veggies such as cabbage and carrots into an Asian-inspired slaw. Sesame oil, a splash of rice vinegar and some ginger and garlic create subtle yet delicious flavors that make an excellent side dish.

  • When I come across an interesting recipe, I try not to let the ingredients limit me and I try to use what I have on hand. For example, a recent sandwich recipe called for swiss or muenster cheese. I didn’t have either, but I did have cream cheese. Guess what? It tasted great! The next time I make this recipe, I hope I the recommended cheese, but thinking creatively and making rational substitutions can keep that forwarded momentum to get out of food ruts!

  • I puree dates that I have boiled in water and use them in baked goods instead of sugar. Lovely taste and added fiber!

  • I love using packaged pasta sauces and salsa as a ‘base’ and adding my own herbs and spices and getting creative with the flavors. Pre made food is the best head start for a creative and tasty meal!

  • I started buying guacamole because I couldn’t finish an avocado before it went bad. Initially I used it for avocado toast, but I’ve found other uses, too. I like to stir a spoonful into salad dressings, plop a little on scrambled eggs (with salsa!), spread on a veggie burger–in general it’s a good replacement for mayonnaise.

  • The ingredient I love the most to personalize any pre made food ingredient is cinnamon, ginger essential oil and if we are talking non pastry its fresh parsley and coriander that we have in the balcony. I’ve learned that sometimes it’s best to keep it simple and feel the quality of the ingredientes!

  • Tough Question. But when I make homemade salsa (don’t do store-bought anymore), I don’t measure out the ingredients anymore. I’ve learned to know when there’s enough jalapenos or cilantro in it. There’s no exact recipe with measurements, just what my mother taught me to put in it.

  • I do the pizza thing. Trader Joe’s is my go to for fun, odd toppings that I can use for a wonderful pizza.

  • For me, it’s frozen peas! They give a fresh pop of green to any savory dish, with a slight sweetness and a bright, springy vegetable note that might be otherwise missing. I throw into any rice dish, any pasta, any other veggies, stir fry, bake, just in the last minute so they don’t get overcooked. Then I usually add my other staple, chives (I love how they’re not overly herbaceous and lend just the right amount of allium taste and aroma without being overpowering).

Leave a Reply

Design*Sponge reserves the right to restrict comments that do not contribute constructively to the conversation at hand, that comment on people's physical appearance, contain profanity, personal attacks, hate speech or seek to promote a personal or unrelated business. Our goal is to create a safe space where everyone (commenters, subjects of posts and moderators) feels comfortable to speak. Please treat others the way you would like to be treated and be willing to take responsibility for the impact your words may have on others. Disagreement, differences of opinion and heated discussion are welcome, but comments that do not seek to have a mature and constructive dialogue will not be published. We moderate all comments with great care and do not delete any lightly. Please note that our team (writers, moderators and guests) deserve the same right to speak and respond as you do, and your comments may be responded to or disagreed with. These guidelines help us maintain a safe space and work toward our goal of connecting with and learning from each other.

x