It's the meeting grounds for the emotions of gratitude, longing, celebration, and grace. - Sandra McCracken
Thursday, March 18, 2010
Okay. I want to make palmiers, which we used to order religiously at our favorite bakery in Nashville. Every single recipe on the internet tells me to use puff pastry, but I swear the ones we ate were made from phyllo dough. Am I just making this up, or is that possible? Or does something happen to puff pastry when you roll it up that I'm not expecting? Puff pastry that I've eaten has always been soft - the palmiers we ate were crunchy. Anyone have any insight? Bueller? Anyone?