BLACK and BLUE
BERRY PALMIERS
Makes 24 palmiers
Made of buttery rough puff pastry shaped into an iconic double swirl, palmiers take the crown as the most delicate of French cookies. We filled ours with a homemade blackberry and blueberry jam for a summertime twist on the classic.
½ recipe Rough Puff Pastry Dough (recipe follows)
3 tablespoons (36 grams) turbinado sugar
½ cup (148 grams) Berry Jam (recipe on page 51)
1 tablespoon (8 grams) cornstarch
1. On a lightly floured surface, roll Rough Puff Pastry Dough into a 12-inch square. Sprinkle with turbinado sugar. Using a rolling pin, gently roll over sugar to press sugar into dough. Carefully turn dough over so sugar side faces down.
2. In a small bowl, stir together Berry Jam and cornstarch. Spread jam mixture onto dough. Roll up dough from two opposite sides, jelly roll style, meeting in the middle. Place log on its side on a sheet pan (coiled portions stacked to look similar to a capital “B”). Freeze until firm enough to slice, about 15 minutes.
3. Preheat oven to 400°F (200°C). Line several baking
