Palmiers
Ready In: 25 mins
Yields: 25 Palmiers
Ingredients
- 1 (375 g) packet puff pastry
- 2 -3 tablespoons caster sugar, approximately
Directions
- Roll the pastry out on a suface sprinkled with castor sigar.
- (roll pastry out to a rectangle shape- about 20cm x 35cm), and trim the edges with a sharp knife.
- Sprinkle castor sugar over the top of the pastry.
- Fold in the LONG sides of the rectangle- (so that they meet in the centre), and sprinkle with a little MORE sugar.
- Now fold in 1/2 lengthways and press SLIGHTLY.
- Cover and refrigerate for 30 minutes.
- Cut the pastry roll into 12mm slices (about 1cm slices), and place about 10cms apart on lightly greased oven trays.
- Bake in MODERATELY HOT oven (210-230'C) for 10 minutes, then turn Palmiers over and bake for a further 10 minutes- or until crisp!
- Remove from oven and place Palmiers on wire rack to cool.
- Sprinkle with sifted icing sugar.
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