The Mad Cake Batter

sweet treats and savory deets

Chai Spice Palmiers

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I found these on Pinterest from Tutti Dolci and they looked incredible. I knew I needed to give them a try. I do have a little bit of picture envy; the palmiers from Tutti Dolci look much better than mine. I think I just needed to roll the dough a bit tighter and add much more chai doughspice. Either way, Palmiers are really easy to make, but they do have to sit in the fridge after each step.

This recipe uses a food processor to do all the mixing. We still don’t have a food processor and I didn’t feel like using a blender so I just used a pastry blender in a bowl instead.


  • 1 1/4 cup cold unsalted butter
  • 2 cup flour
  • 3/4 tsp salt
  • 2/3 cup cold water

Cut 1 cup butter into small cubes and for the remaining 1/4 cup butter cut into thin slices. Chill butter cubes and slices in the freezer for 15 minutes. Place flour and salt in a bowl and stir to combine. Add chilled butter slices and use a pastry blender to cut into the butter to combine; add cubed butter and work in into the dough. Using a spoon, add 1/3 cup cold water and lightly stir once; add remaining water and stir twice.

palms1Scrape dough out onto floured board. Lightly flour dough and shape into a cylinder; press dough to flatten into a rectangle. Use a lightly floured rolling pin to roll out dough to a 10 by 20-inch rectangle. Fold the dough by folding bottom third up, then fold upper third of dough over it to make three layers. Turn dough 90 degrees counterclockwise, so the top flap faces right. Roll up dough like a jelly roll; place dough seam-side down. Sprinkle dough lightly with flour and press firmly to form a rectangle. Wrap dough with plastic and refrigerate at least 3 hours, or up to 3 days.


  • 1 cup sugar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 3/4 tsp cardamom
  • 1/4 tsp clovespalmiers
  • 1/4 tsp nutmeg
  • pinch of salt
  • puff pasty chilled

In a bowl, combine sugar, cinnamon, ginger, cardamom, cloves, nutmeg, and salt. 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.

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.

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