Maggie Battista’s cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, was an incredibly nice read. I feel profound admiration for people who find the courage to publicly share a personal story that has painful aspects to it. Maggie does that with aplomb, sharing how she transformed the way she eats and how rewarding it has been for her. She then delivers a repertoire of recipes that each seem more delicious than the last. Admittedly behind on trying out recipes from my new cookbooks, Maggie’s sits at the top of my list because of how happy it made me feel. The recipe we’ve chosen to share today is for Masala-Spice Palmiers. It’s as simple as rolling up Maggie’s favorite spice mix into a fancy puff pastry shape! Brilliant idea! —Kristina
Maggie Battista is a cookbook author, writer, creative business coach, and shop maker known for her wholehearted and empowering voice. In 2007, she founded Eat Boutique, an award-winning online food shop and story-driven recipe site. After hosting and creating pop-up food markets for 25,000 guests, she’s currently working to open her first permanent Eat Boutique, a food retail concept space that provides a new way to shop for the very best food. She also shares her vast real-life experience with other women in food by offering creative business coaching with heart. Find Maggie on Instagram at @mizmaggieb
For a chance to win a copy of A New Way to Food, respond in the comments section below by July 18, 5PM EST to the following question: What simple hack do you use to personalize a pre-made ingredient, such as frozen puff pastry? Is it your own spice mix on hand? A mix of herbs and cheese on Trader Joe’s pizza dough for fabulous pizzas? We will announce the winner in the comments section, so be sure to check back!
Image above: A New Way to Food; Photography by Kristin Teig
Image above: Maggie Battista
Image above: Some of the spices Maggie keeps in her larder
Image above: Masala-Spice Palmiers
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground coriander
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground fennel
- ½ cup (2¾ oz; 80 g) lightly packed maple sugar
- ½ teaspoon sea salt
- One 14-ounce (397 g) puff pastry sheet, defrosted (I prefer Dufour)
- 2 tablespoons finely diced candied ginger
- 1 egg, beaten
1. Preheat the oven to 425°F (218°C) with the rack in the center position. Line two baking sheets with parchment paper.
2. Make the masala spice mix by whisking together the cinnamon, cloves, cardamom, coriander, black pepper, fennel, ¼ cup of the sugar, and the salt in a small bowl. Set aside.
3. On a clean work surface, sprinkle the remaining ¼ cup sugar and open your pastry out on top of the sugar. Sprinkle the masala mix all over the top of the pastry. Roll the dough out a little larger to be about 15 or 16 inches x 13 inches (41 x 33 cm). Sprinkle the candied ginger all over the top of the pastry.
4. Fold both long sides of the pastry into the middle of the dough, making sure the edges touch each other. Fold both long sides up and into the center again, getting the edges to touch each other. Brush off any excess sugar on the exposed side, the top side, of the pastry. (This will help the egg adhere to the dough.) Using a pastry brush, brush the egg on one of the long sides. Now, take the other long side and fold it up and over to cover the long side with the beaten egg. Tap the top of the dough lightly to nudge the dough and help it stick together.
5. Slice the dough into ⅜- or ½-inch (1 or 2.5 cm) slices and place them cut side up on the lined baking sheet 2 to 3 inches apart. Fit 12 cookies per baking sheet.
6. Place a single sheet in the oven (and the other sheet in the fridge for now) and bake the cookies for 6 to 7 minutes, until caramelized and cooked through. Carefully flip each cookie and bake again for 3 to 4 minutes, until caramelized on the other side. Repeat for the second baking sheet. Move to a cooling rack and cool completely before serving.