PALMIERS
Ingredients
- 150 g ready-made puff pastry or make your own, rolled thinly and cut into a square
- 100 g sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 200°C (400°F).
- Add the cinnamon to the sugar and mix them together.
- Take your pastry and roll out thinly to 3mm thick. Sprinkle the cinnamon sugar over the top of the pastry, then gently spread it out evenly with your hands.
- Gently roll the rolling pin over the surface to press the sugar into the pastry. Turn the pastry over and do exactly the same thing on the other side.
- Fold each side of the pastry inwards by about 2cm, and gently flatten with the rolling pin. Fold both sides over once more, sprinkle again with cinnamon sugar and roll. Lastly, fold the pastry up completely and roll the rolling pin over for the last time.
- Cut off and discard the untidy edges, then cut the folded pastry into thin strips (just over 1cm, or ½ inch), making about 20 individual palmiers. Then turn them onto one side, place them on a tray and put into the fridge to chill for 15 minutes.
- Remove the palmiers from the fridge and arrange them on a baking tray lined with greaseproof paper (see image below). Leave about 2 to 3cm (about an inch) between each one as they will expand and open up to form their ‘palm like’ shape (don’t leave too much space as they’ll spread out too much).
- Place the tray in the centre of the oven and bake for 15 minutes until crisp and golden. Take the palmiers out of the oven, and transfer them to a cooling rack to cool down. If not eating immediately, they can be stored in a sealed container for a few days.
- Serve with tea or coffee at breakfast or as an afternoon snack.
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