PALMIERS RECIPE: HOW TO MAKE IT - TASTE OF HOME
It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2 dozen.
Number Of Ingredients 2
Steps:
- Preheat oven to 425°. Sprinkle a surface with 1/4 cup sugar; unfold puff pastry sheet on surface. Sprinkle with 2 tablespoons sugar. Roll into a 14x10-in. rectangle. Sprinkle with 1/2 cup sugar to within 1/2 in. of edges. Lightly press into pastry., With a knife, very lightly score a line crosswise across the middle of the pastry. Starting at a short side, roll up jelly-roll style, stopping at the score mark in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark. Freeze until firm, 20-30 minutes. Cut into 3/8-in. slices., Place cut side up 2 in. apart on parchment-lined baking sheets; sprinkle lightly with 1 tablespoon sugar. Bake for 8 minutes. Turn pastries over and sprinkle with remaining sugar. Bake until golden brown and glazed, about 3 minutes longer. Remove to wire racks to cool completely. Store in airtight containers.
Nutrition Facts : Calories 83 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 0mg cholesterol, SodiumContent 34mg sodium, CarbohydrateContent 14g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
PEPPERMINT CAKE ROLLS RECIPE: HOW TO MAKE IT
With angel food cake, fudge sauce and peppermints, this cake roll is easy and pretty. —Suellen Calhoun, Des Moines, Iowa
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 2 cakes (10 slices each).
Number Of Ingredients 7
Steps:
- Line 2 greased 15x10x1-in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide batter evenly into prepared pans, spreading evenly., Bake at 350° for 12-15 minutes or until tops spring back when lightly touched. Cool for 5 minutes. , Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a small bowl, mix whipped topping and extract until blended. Unroll cakes; spread each with 1-1/2 cups peppermint mixture to within 1/2 in. of edges., Cut a small hole in the corner of a food-safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel. , Transfer to platters. Frost with remaining peppermint mixture. Just before serving, top with remaining candies and, if desired, mint leaves.
Freeze option: Omit candy topping and mint leaves. Place frosted cakes in airtight freezer containers; cover and freeze. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.
Nutrition Facts : Calories 204 calories, FatContent 5g fat (4g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 207mg sodium, CarbohydrateContent 36g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 2g protein. Diabetic exchanges 2 starch
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