Simply delicious Lemon Palmiers – sweet honey and lemon center finished with a tart lemon glaze.
I am delighted to share this recipe with you all today! Not just because they are lemon (you all know my obsession is REAL) — and not just because they were crazy easy to make — not even just because they are delicious. I am super excited to be sharing another recipe with you using Tate+Lyle® Honey Granules!
Remember just a short while ago, I shared my Pumpkin Spiced Hot Toddy? That was my first experience using Tate+Lyle® Honey Granules . Tate+Lyle® Honey Granules is a free-flowing blend of pure cane sugar and honey. It’s a deliciously sweet and easy way to add honey flavor to your kitchen fare.
I often sprinkle the Honey Granules over oatmeal, or sweeten my tea with it. I have even made simple syrup for cocktails! The ideas are endless! I decided though, that I wanted to incorporate the Honey Granules into one of my treats on my holiday platters. I asked myself what was the first thing that came to mind when I thought of a compliment to honey, and my mind immediately went to what else? LEMON of course! I think the two flavors go hand in hand. I always make one lemon treat at Christmastime. I like to have a little something for everyone’s taste buds. Nobody ever said a Christmas Cookie Tray had to be all sugar cookies and chocolate, did they?
I had never made French Palmiers before. We enjoyed them as kids, in the cinnamon sugar variety, and my parents always called them “Elephant Ears.” Have you ever heard of that? I did a little research, and found out just how easy they are to make. Especially when you use frozen puff pastry.
Using a sheet of puff pastry, gently roll it out into a rectangle and spread some lemon curd over the top. Sprinkle with Tate+Lyle® Honey Granules, fold the sides in to meet the middle. Sprinkle with more honey granules. Refrigerate for about 30 minutes, slice and bake. The Palmiers are delicious straight out of the oven, but I dipped them in a tart lemon glaze. (think glazed donut!)
You can leave them as is … OR you can amp up that sweet honey flavor with another sprinkle of Tate+Lyle® Honey Granules!
A perfect addition to a holiday tray, or for anytime!
- 1 sheet frozen puff pastry, thawed
- ¼ cup Tate+Lyle® Honey Granules, divided
- ¼ cup lemon curd
- For the Glaze:
- 1 cup powdered sugar
- 2-3 Tablespoons fresh lemon juice
- Roll the puff pastry onto a sheet of parchment paper. Basically you are securing the seams and rolling a rectangle about 1" bigger than it is when you unwrapped it.
- Spread the lemon curd over the puff pastry. Sprinkle with some of the Tate+Lyle® Honey Granules.
- Fold outside edges to the middle. Sprinkle with the rest of the honey granules. Lightly take your rolling pin and press the granules into the pastry. Fold in half. Cover with plastic wrap and place in the refrigerator for about 30 minutes.
- Preheat oven to 350 degrees.
- Slice the refrigerated pastry dough into ¼" slices. Lay them cut side down on a parchment lined cookie sheet.
- Bake for 15 minutes, until golden brown.
- Prepare glaze: Stir fresh lemon juice into powdered sugar until desired consistency is achieved. I like to microwave mine for a couple of seconds to get in warm before I glaze. Dip the top of the Palmier into the glaze. Dry on a rack. Dust with a light layer of honey granules if desired.
Honey Granules can be used in many different types of baked good recipes as a substitute for either some, or all, of the granulated sugar called for in the recipe and will add a touch of exquisite honey flavor. Honey Granules can often be substituted for fluid honey by using this conversion: 1 cup liquid honey = 1 cup Tate+Lyle® Honey Granules + ¼ cup additional liquid to recipe.
How will you use yours?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.