For this week’s adventure in pastry, I decided to make palmiers. Pronounced PAL-me-yay. But honestly, it wasn’t much of an adventure, because I used store-bough puff pastry. It’s been so warm and we have no air conditioning, so even if I had wanted to make my own, it was not happening.
I poured some sugar into a bag of lavender that I had lying around- lavender is one of my favorite flavors. It’s delicate, very floral, and can stand its own.
In making this pastry, I started thinking about trust. (I like to explain life by means of food.)
Puff pastry can be rather difficult to make. And in this instance, we’re the scattered lavender, but what we want to be is the dough.
I don’t have much time left in school, and it’s (really) freaking me out. Any notion of “what I want” is out the window. The most honest answer is “I don’t know.” Scattered lavender. No particular place to be. No particular place. As much as lavender is lovely, it needs a vehicle as it’s not too great straight off the bush.
This pastry is a perfect encapsulation of me—and perhaps people. Multi-faceted, many layers, fragile, finicky. But, I think that if we trust (in my case, God, but fill in your blank), that we will find it easier to stretch when life stretches us, because we are in very capable hands that are not our own.
Why should we trust these hands? Because only someone incredibly skilled can manage something like puff pastry. I know because I’ve tried, and it didn’t turn out very well. We are in very, very capable hands. And while we are fragile, we don’t have to break. We can be mended, stretched, puffed up.
However, we can only move from petals in the wind to something sturdier if we trust and allow our essence to be place there. With trust comes the confident expectation of good things. Not to say that our pastry will never tear nor will it ever have holes. But when we can trust; when we can be confident; when we can hope; we will find courage to take flight.
For the palmiers
1 sheet puff pastry, thawed according to directions
(up to) 1/4 cup sugar (you can use citrus zest, vanilla pods, etc. to impart some flavor)
Preheat the oven to 400˚F. Roll out puff pastry on a floured surface, up to 14×9. Sprinkle with sugar (and anything else you fancy. These can be savory, too.) Roll one of the long sides like a cinnamon roll until it meets the center. Repeat for the other side.
Using a sharp knife (chef’s knife is fine), cut into 1/2 inch cookies and lay on a baking sheet. They do puff up, so leave some room, at least an inch. Place on parchment paper.
Bake for around 18 minutes or until nice and deep golden brown. Cookies should also be sufficiently puffed. Let cool for 20 minutes.