I've made Palmiers many time and in many guises, but this time I just wanted plain ones. I use ready made butter puff pastry, and then they're really quick to make. I think the original recipe came from a Jusrol pack.
Makes about 18
1 sheet frozen puff pastry thawed
About 50g sugar of your choice – granulated, brown or caster
1 tablespoon unsalted butter, melted
Unwrap the puff pastry and lay it on a clean work surface. Sprinkle the sugar over the dough in a single thick coating. Run a rolling pin over the pastry to press the sugar into the dough and help it stick.
Tightly roll both sides of the pastry inward so they meet in the middle. Wrap in clingfilm and put in fridge for 20-30 minutes.
Pre-heat the oven to 210C/gas 7.
Slice the roll into slices about just over 1 cm thick. I use a bread knife. Arrange the palmiers on a parchment-lined baking sheet, allowing room between each one. Flatten each one slightly using the bottom of a cup. Brush with melted butter and sprinkle a little more sugar over the tops.
Bake for 18-20 minutes, until golden brown. Allow to cool 10 minutes on the baking sheet and then transfer to a wire rack. Store in an airtight container.
Other variations I've made instead of just sugar:
cinnamon and sugar
citrus zest and sugar
thin spread of jam
Nutella
Finely grated cheese (for a savoury twist)
The variations are endless.
1 commentaire:
I usually do savoury palmiers which go down well and can be made with all sorts of fillings. I've only ever made mincemeat as a sweet one but this is so simle and I always have puff in the freezer. Will be on a plate here soon. Thanks for sharing.
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