Description
Chai Palmiers are a delightful twist on the classic French pastry, infused with warm chai spices like cinnamon, nutmeg, ginger, and allspice. These crisp, buttery puff pastry cookies are coated with a spiced sugar mixture, rolled into elegant shapes, and baked until golden and caramelized. Perfect for a cozy tea time or a sweet snack, they offer a fragrant, spicy-sweet flavor that pairs beautifully with a cup of chai or coffee.
Ingredients
Pastry
- 1 sheet frozen puff pastry
Spice Sugar Mixture
- 2/3 cup white sugar
- 2 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp ginger
- ½ tsp allspice
Other
- 1 tbsp melted butter
Instructions
- Thaw the pastry: Remove the frozen puff pastry from the freezer and let it thaw on the counter for 20-30 minutes until it's pliable and ready to work with.
- Mix spices and sugar: In a bowl, thoroughly combine the white sugar with cinnamon, nutmeg, ginger, and allspice to create the chai-spiced sugar mixture.
- Press sugar into puff pastry base: Sprinkle half of the sugar mixture on a clean surface. Place the sheet of puff pastry over this sugar and use a rolling pin to roll out the pastry gently, pressing the sugar into the base layer of the dough.
- Butter and coat the top: Brush the top of the puff pastry sheet with melted butter. Then sprinkle the remaining sugar-spice mixture evenly over the top. Use the rolling pin again to gently press the sugar into the pastry surface.
- Roll the pastry: Starting from the left side, roll the puff pastry tightly toward the center. Then do the same from the right side toward the center. Fold the left rolled side over the right to stack. This creates a palmier shape. Place the rolled log into the fridge to firm up for 5-10 minutes.
- Preheat the oven: Set your oven to 400°F (204°C) and allow it to heat fully before baking.
- Slice and arrange: Remove the pastry log from the fridge. Using a sharp knife, cut it into ½ inch thick slices. Lay the slices flat on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Sprinkle any loose sugar over the tops of each slice.
- Bake the palmiers: Place the baking sheet in the oven. Bake the palmiers for 7 minutes, then carefully flip each slice over and bake for an additional 8 minutes until golden and caramelized.
- Cool before serving: Remove the palmiers from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely for best texture and flavor.
Notes
- Ensure the puff pastry is properly thawed but still cold for easiest handling and best puff.
- Use parchment paper to prevent sticking and to promote even baking.
- Slicing the pastry log evenly helps the palmiers bake uniformly.
- You can adjust the spice quantities to suit your preference for more or less chai flavor.
- Store baked palmiers in an airtight container at room temperature for up to 3 days for best crispness.
