Super easy, and utterly flaky, these easy orange palmiers are a quick treat that look like you spend hours making them. The secret is out, it’s puff pastry to the rescue!
Dish Count :: 1 Rolling Mat, 1 Baking Sheet, 1 Zester
Pardon the messy mirror that I was too lazy to clean at 5am, when I snapped this photo – but here we are officially HALF BAKED! Week 20 has come rolling in seamlessly and the tiny tot and I are both happy as can be. This last week has been an interesting one and he is getting more and more angsty up in here. He’s made his presence known on more than one occasion, letting me know when I have been pushing it too hard on the packing for our move next weekend(!!!), and that he likes PIE. A LOT.
If the growing belly weren’t enough, the over excited to reaction and giant round house kick to the slice of pie would be proof of maternity right there.
There is so much going on with us in these next few weeks, that its hard to keep it all straight, but we are doing our best. There are baby classes, work for both Ben and I, packing for the house, SIGNING for the house next week, moving next weekend, Memorial Day Weekend, client work for me as I pack for the house, AND BEN’S BIRTHDAY! So if anyone finds me in the fetal position in a corner somewhere napping, eating pie, or crying – maybe all three in that order, just hug me.
We have two doctor’s appointments this week, one being the routine check in, and tomorrow morning is our 20 week ultrasound! Ben hasn’t had the chance to see Tiny Tot since the first appointment back in week 9, so we are both pumped to see the progress of this little one.
Last week, in my Instagram Stories, you might have seen that he was the size of a crepe suzette to celebrate passing week 19, and I had all of the best intentions on making you guys crepe suzette for this week’s update post. But then, like I do, I got distracted by a bumble bee and went on an insane Procrasti-baker binge and made everything BUT crepe suzette! Packing for the house move? Yeah, I’d rather make a pie. And then a cake. Then, these easy orange palmiers! My intention was to bake ahead a little so that when we move I had some things stored up that I could post without panicking and stressing myself out more.
Well, look at what I’ve done – stressed myself out more. *slow clap* So, I will be getting you those promised crepe suzettes next week, just because orange butter smothered crepes sound like that best thing on the planet, and we will roll right into this week’s easy orange palmiers like it was entirely planned. Capeesh?
One of our plans with this move was to eat our way through the freezer and whittle down our stores of extra food so we didn’t have to haul it 45 minutes to the new house. I’ve done a great job at paring down the baking supplies in our freezer – pie crusts, puff pastry, and frozen fruit – but there is still plenty of roasts, fish, and chicken that has been left intact. My priorities are just a mess. Blame my cravings.
These easy orange palmiers used up the last of the puff pastry I had on hand, and were a cinch to make. With grated orange zest mixed into the sugar that caramelizes as these bake, these come out crispy, slightly chewy from the caramelized sugar, and just a hint of citrus at the end. Perfection. And EASY. Elegant doesn’t have to mean difficult. These bake very fast, so be sure to keep an eye on them. I *may* have (I did), set off the fire alarm when I made one batch since I left them in there just mere seconds too long. Poor Huck freaked out. Poor dude.
But enjoy these, you will make them again and again.
Easy Orange Palmiers
- 1 sheet Puff Pastry, thawed
- 1/2 cup Sugar
- 1 Orange, zested
- 2 Tbsp Butter, melted
Heat oven to 425 degrees.
In a small dish, mix together the sugar and orange zest. Set aside.
Roll the puff pastry on a lightly floured surface, until it reaches 13×13 inches square. Brush lightly with some of the melted butter. Sprinkle the orange sugar evenly over the surface of the puff pastry. Roll two opposing ends of the puff pastry into the center of the pastry.
If you have time, place the rolled puff pastry back in the fridge for about 10 minutes to cool the butter and set the pastry. It will be easier to slice cool.
Flip the puff pastry over, so the rolled ends and seam side are down – it makes it easier to cut.
Slice the puff pastry into approximately 1/2″ slices. Place them on a parchment lined cookie sheet, at least 2″ apart. Bake for 6-7 minutes, then flip each palmier and continue baking for 4-6 minutes until golden brown. WATCH CAREFULLY as the sugars will caramelize and then burn VERY quickly. Remove them and place on a cooling rack.