Ingredients
- 1 sheet puff pastry
- 75g unsalted butter, melted
- 125g white sugar
Palmiers
Your average Parisian bakery takes great pride in the deep timber-noted loaves and their delicately darkened pastry. French bakers are not afraid to allow their offering to get a little bit burnt.
By baking their loaves and pastries fractionally darker, the flavour improves many times over. A small extra input of oven time yields proportionally greater rewards in the mouth.
Method
This recipe makes 24.
Preheat oven to 210°C. Brush the puff pastry with butter on both sides, then coat generously with caster sugar.
Lightly mark a line down the centre of the pastry, then fold in the sides in to meet halfway between the outside and the marked line. Then fold in again so that the side meet in the centre. Fold over to form a six-layer stack.
Slice 1cm thick and arrange on a lined baking tray. Bake for 12 minutes, then turn over and bake for another 10 minutes, until deep-brown and well-caramelised. Cool on the tray, then serve.
Submitted byFast Ed
Tips and Tricks
To use up any leftover puff pastry, cut into small strips and brush with beaten egg. Sprinkle with cheese for a savoury snack or cinnamon and sugar for a quick treat!
