Palmiers Recipe
Palmers are a delightful pastry and wonderful in their simplicity. In less than an hour and with just a few ingredients, you can create a delicious dessert or tea time snack. Preparation could not be easier, and after making these just one time, you’ll be able to make Palmiers without a recipe and perhaps with some additional flavorings. These are perfect to whip up for surprise guests or to offer at the end of meal with a cup of coffee. Palmiers have a fantastic, crisp crunch, but beware, because with that fantastic crunch comes a scattering of crumbs. Have a napkin handy!
Ingredients:
1 Sheet Puff Pastry, thawed
2 – 3 Tablespoons Butter, melted and cooled (approximate amount)
1/4 Cup Sugar (approximate amount)
Method:
- Sprinkle sugar on a flat work surface, then roll out puff pastry into a large square — around 12 inches by 12 inches. Be sure to flip and turn the dough often, sprinkling with more sugar when necessary to prevent sticking. Flipping and turning is the best way to make sure the dough rolls out evenly.
- Brush melted butter over the square, then liberally sprinkle with sugar.
- Fold in one edge to the quarter line (as opposed to the centerline), then fold in the other side to the opposite quarter line. Spread butter and sugar over the strips as before, then bring the folded edges in to meet at the centerline — you should have three layers of dough on either side. Fold once more, at the center line, so one half is on top of the other.
- Put dough in the fridge for around 20 to 30 minutes ideally, though if you’re in a bit of a hurry, just until the oven heats.
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Once chilled, cut the dough crosswise into strips, approximately 1/2 inch wide. You should have around 20, though a few more or a few less is just fine. Place the strips cut side up on the baking sheet, around two inches apart to allow room for the Palmiers to puff up. You may need two baking sheets — you can either bake two sheets at a time or one at a time. If you opt for one at a time, keep unused dough refrigerated until ready to bake.
- Bake the Palmiers for around 8 to 10 minutes. They should start to puff up, and the bottoms should begin to turn golden as they caramelize. Carefully turn over the Palmiers with a metal spatula or similar utensil. Bake for another 3 to 5 minutes, until puffed, golden and caramelized on both sides.
- Transfer to a cooling rack and allow to cool on the baking sheet. Serve at room temperature. These are best day of, but will keep for a few days in an airtight container.
Suggestions:
-Add cinnamon, spices or lemon zest to the sugar
-In place of the butter and sugar, spread a think layer of melted chocolate or jam
-Once baked, dip Palmiers into melted chocolate or drizzle with melted chocolate
-Dip Palmiers into melted chocolate then sprinkle with chopped nuts (pistachios!), dried coconut or crushed peppermint candies
-Make a savory version with a thin layer of shredded cheese and herbs in place of the butter
