BERRY PALMIERS
Makes about 48 palmiers
These classic French spiraled treats might be the ideal holiday cookie: crisp, buttery layers of rough puff pastry swept with jewel-toned preserves and shaped into a double swirl encased in caramelized sugar. Turbinado sugar adds a magical layer of crunch, which pairs perfectly with the flaky, buttery layers that practically melt on your tongue.
1⅔ cups (377 grams) cold unsalted butter, cubed
3 cups (375 grams) all-purpose flour
1 tablespoon (9 grams) kosher salt
⅔ cup (160 grams) ice water
6 tablespoons (72 grams) turbinado sugar, divided
1 cup (300 grams) berry jam or preserves*
2 tablespoons (16 grams) cornstarch
1. Freeze cold butter for 30 minutes.
2. In the work bowl of a food processor, pulse flour and salt until combined. Add frozen butter, and pulse until butter pieces are dime-size. With processor running, gradually add ⅔ cup (160 grams) ice water just until mixture forms a ball.
3. Turn out dough onto a lightly floured surface, and shape into a rectangle. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll dough into a 20x10-inch rectangle. Fold dough in thirds like a letter. Rotate dough 90 degrees; repeat procedure twice. Divide dough in half (about 454 grams each), and tightly wrap each in plastic wrap. Refrigerate for at least 20 minutes, or freeze for up to 3 months.
5. On a lightly floured surface, roll half of dough into a 12-inch square. Sprinkle with 3 tablespoons (36 grams) turbinado sugar. Using a rolling pin, gently roll sugar into dough. Carefully turn dough so sugar side is down.
In a small bowl, stir together jam or preserves and cornstarch. Spread half of jam mixture onto dough. Roll up dough from two opposite
