Raspberry Peach Champagne Palmiers
1 sheet puff pastry, thawed
2 heaping tablespoons Raspberry Peach Champagne Preserves*, stirred
1/4 cup large crystal, raw, or granulated sugar
On lightly floured board, even out pastry into a rectangle. Carefully spread a thin layer of preserves over pastry. Sprinkle with 3/4 of the sugar. Fold or roll both long sides towards the center. Sprinkle with remainder of sugar. Press sugar lightly into the dough. Roll both side pieces towards the center, or fold in half like a book. Cover with plastic wrap and refrigerate for 30 minutes.
Heat oven to 425
Line a baking sheet with parchment.
Cut dough into 1 inch pieces. Place cut side up on prepared baking sheet.
Sprinkle with remainder of sugar.
Bake 18-20 minutes or until golden brown.
Cool slightly and remove to rack to finish cooling.
Makes 1 1/2 dozen
Recipe by Amy Richardson
*Stonewall Raspberry Peach Champagne Preserves
Available online @ http://www.stonewallkitchen.com
Available at Harmon’s grocery store