Palmiers

Palmiers

By
From
Leiths How to Cook
Makes
20
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
250g Puff pastry, (use trimmings and leftovers if available)
100g caster sugar

Method

  1. Lay the puff pastry trimming pieces flat on top of each other (rather than squidge them together), folding them if necessary.
  2. Use about half of the caster sugar to dust the work surface and roll the pastry out into a rectangle 5 mm thick. Sprinkle well with 2–3 tablespoons caster sugar. Roll the long ends of the pastry into the middle, where they will meet.
  3. Cut the roll across into 1 cm-wide slices. Lay the slices flat on a damp baking sheet, set well apart, and flatten well using a rolling pin or your fingers.
  4. Cover with cling film and chill in the fridge for 15 minutes until firm. Meanwhile, heat the oven to 200°C.
  5. Sprinkle with a little more caster sugar and bake in the oven for 10 minutes, or until pale golden and cooked through, with the underside caramelised. Turn them over and bake for a further 10 minutes. Remove from the oven, transfer to a wire rack and leave to cool.

Note

  • These palmiers are an excellent way of using up trimmings and off-cuts from other recipes. When saving the trimmings, don’t roll them into a ball, or it will spoil the carefully created layering in the pastry.
Tags:
Leiths School of food and wine
cookery course
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