Corporate, Business & Weddings
All Things Maple
Corn Fritters with Maple Syrup
July 15, 2019
The Dublin Vintage Market - June 1st & 2nd!
April 10, 2019
Easter Dinner side idea - Maple Dijon Roasted Carrots for Easter
April 8, 2019
Baked Brie with Pumpkin Maple Sauce
April 7, 2019
Apple Walnut Maple Conserve
March 5, 2019
Vote for Goosebrook Meadows Sugarhouse
March 2, 2019
See you at the Dublin Vintage Market!
February 28, 2019
Maple Sugar Season 2019 In New Hampshire!
February 24, 2019
Wedding and Shower Favors!
I'm busy working on my blog posts. Watch this space!
November 5, 2017
2/3 C pecan nuts
1/3 C maple Syrup
2 sheets frozen ready-rolled puff pastry, partially-thawed
Preheat oven to 410 °F.
Line 2 baking trays with non-stick baking paper. P
lace pecans in a food processor and process until finely chopped.
Add maple syrup and process until well combined.
Place one pastry sheet on a workbench.
Spread with half the pecan mixture.
Starting from the side closest to you, tightly roll pastry until you reach the center. Repeat with the other side.
Using a sharp knife, cut roll into ½ inch-thick slices.
Place palmiers on trays, allowing room for spreading. Repeat with remaining pastry and pecan mixture.
Bake palmiers for 10 minutes.
Swap trays over in oven. Bake for 3 to 5 minutes or until puffed and golden.
Serve warm or cold.