Chai tea is a seasonal craving for me, a drink I yearn for on a chilly afternoon. The warming spices never fail to satisfy and a cookie makes the perfect accompaniment. These chai spice palmiers (really a pastry disguised as a cookie) are my version of a compromise between the two.
All-butter puff pastry (I used my own quick puff pastry) bakes into caramelized, crisp cookies sprinkled generously with chai spiced sugar. I may have been a bit overzealous with my sugar topping, but then again, maybe not – I like to think it adds to the appeal.
Chai Spice Palmiers
- 1 cup sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 3/4 tsp cardamom
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- pinch of salt
- 12 ounces puff pastry, chilled
- Combine sugar, cinnamon, ginger, cardamom, cloves, nutmeg, and salt in a food processor; pulse to combine. Sprinkle 2 tablespoons of chai sugar onto a large board; roll dough into an 8 by 16-inch rectangle, sprinkling with additional sugar to keep dough from sticking. Sprinkle 1/3 cup chai sugar over rectangle, pressing sugar into dough with rolling pin. Score the center of the dough. Starting on one long side, roll dough tightly and evenly to the center. Repeat on the other side. Wrap dough tightly in plastic and chill in the freezer for 30 minutes, until firm.
- Line two baking sheets with parchment paper. Use a sharp knife to trim ends of dough, then slice log crosswise into 3/8-inch slices; place slices on baking sheets. Roll over each palmier gently with rolling pin to lightly flatten; sprinkle tops with chai sugar. Freeze on baking sheets for at least 1 hour.
- Preheat oven to 450°F. Bake palmiers 10 to 12 minutes, until caramelized on the bottom. Carefully flip with a spatula, pressing down to flatten if palmiers begin to unroll. Continue baking another 3 to 4 minutes, until golden and crisp. Transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days; recrisp in a 300°F oven if desired.