Blog > Palmiers by Carolyne

14 December 2012

What a wonderful little recipe this one is to have up your sleeve. It only requires 2 ingredients!..well, 3 if you love cinnamon, like me. I don't know about you, but I always have sugar in the house, and puff pastry can be bought, or made, and stored in the fridge or freezer. Then you can whip up a batch of these in no time. They are super easy, look impressive, and taste delicious.

All you need is sugar, puff pastry, and cinnamon (optional). All butter, homemade puff pastry is best, of course, but they still taste yummy with shop bought, ready rolled puff pastry.

Start with about 1/2 cup of sugar. I stir in a heap of cinnamon.

Spread a good even layer of sugar onto your work surface. And place your puff pastry on top of the sugar. Roll the puff pastry out a little with a rolling pin to push the sugar onto the bottom of the pastry.

It will look like this underneath. Some people add sugar to the top of the dough, too, but I don't think that it needs it. It's up to you though :)

Mark the centre of the dough lightly with a knife and roll the short ends in to meet this centre line.

It will look like this. Place the rolled puff pastry onto a baking sheet and place in the fridge for about 20 minutes or so. While you are waiting for the dough to cool, preheat the oven to 200 oC or 400 oF

After the dough has cooled, take it out of the fridge and cut into slices.

Place on the baking sheet leaving space between them. Flatten slightly with a rolling pin and sprinkle on some more sugar.

Place in the oven for about 5 minutes, take them out and flip them over and sprinkle with more sugar, and put them back into the oven for another 5 minutes. If they are still not done, flip them again for 5 minutes and repeat until they are golden brown. I usually leave them in for about 20 minutes in total but keep an eye on them as they can cook quickly.

Take them out and let cool. As they cool they will go all crunchy. They're best eaten that day but we've happily eaten them days later as long as they're stored in an airtight container.

This recipe makes about 20 palmiers, depending on how much puff pastry you use and how thick you cut them. I'm taking this batch along to the ice show that we're going to tomorrow.

Carolyne xxx

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