Glaze: Palm Leaves

Preparation info

  • Difficulty

    Medium

  • Makes about

    24

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

A famous French pastry farm cooks can make—guaranteed to impress

Ingredients

Method

  • Roll pastry on surface, sprinkled lightly with sugar, to a rectangle ½" thick. Sprinkle with sugar. Turn over and roll into a rectangle three times as long as it is wide and ⅜" thick. Sprinkle ¼ c. sugar over pastry.
  • Fold ends of dough so that they meet in the middle; flatten slightly. Fold folded edges again to meet in the middle and flatten slightly.
  • Now fold together lengthwise as you would in closing a book. Press together slightly and refrigerate at least 30 minutes. Then cut in 3 equal portions.
  • Chill 2 baking sheets. Remove one from refrigerator and rinse with cold water. Place each pastry roll on its side and slice crosswise in ⅜" slices. Arrange 12 slices on baking sheet. Chill 30 minutes. Repeat process using other baking sheet and remainder of pastry.
  • Bake one sheet at a time. Place in a very hot oven (450°F.) 5 minutes. Reduce temperature to 350°. Quickly turn pastry over, spreading leaf ends apart slightly with spatula. Continue baking until golden and crisp, 15 to 20 minutes. Cool on wire rack.