A Sukkah party under the blue sky! Guests will come and enjoy the Jewish Holiday of Sukkot, where we dwell in booths, commemorating the Jewish People’s journey through the desert for 40 years, grateful for G-d’s protection.
Every year we get extra creative with various themes such as “Sushi in the Sukkah” or “Shwarma in the Sukkah,” and this year we plan to serve refreshments with a taste of France! For dessert we will make Palmiers, piled neatly in glass jars of varying heights. To decorate, we will add a personal tag to the tops of all the jars tying them neatly with ribbon. I love this tag, as the colors and design depict the branches and leaves which customarily act as the ‘roof’ for the outdoor booths which we dwell in for 7 days. Palmiers with style! Enjoy the recipe below:
- 2 cups granulated sugar
- ⅛ teaspoon kosher salt
- 2 sheets puff pastry, defrosted (recommended: Pepperidge Farm)
- Preheat the oven to 450 degrees F.
- Combine the sugar and kosher salt. Pour 1 cup of the sugar/salt mixture on a flat surface such as wooden board or marble. Unfold each sheet of puff pastry onto the sugar and pour ½ cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar.
- With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers.
- Slice the dough into ⅜-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Place the second sheet of pastry on the sugared board, sprinkle with the remaining ½ cup of sugar mixture, and continue as above. (There will be quite a bit of sugar left over on the board.) Slice and arrange on baking sheets lined with parchment.
- Bake the cookies for 6 minutes until caramelized and brown on the bottom, then turn with a spatula and bake another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.
Used In This Project:
- Diamond Hang Tags • I chose the “Provencale” style in sage.
More Gift Recipe Ideas:
Homemade Moscato Cupcakes Cinnamon Palmiers Sesame Seed Candies Lemon Pudding Cakes in a Jar
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