Palmiers
"These are SOOOOOOOOOOO quick and easy to make and are really lovely to have with coffee or as a very LIGHT dessert! The beauty of these are that they can be made well in advance and stored in an airtight container!"
photo by Chef Joey Z.
- Ready In:
- 25mins
- Ingredients:
- 2
- 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.
Questions & Replies
-
What is castor sugar?
Reviews
-
These were just too simple. They were very good, however I did not have any caster sugar so I just used regular white sugar and it worked quite well except that I would sprinkle much more freely next time as I like my sweets. -
I have made these a few time now. I used vanilla sugar on mine and spread some vegan chocolate icing on top. When I made the icing instead of using butter I used vegan margarine. Delicious treat, thanks for the recipe!! -
Oh I remember getting these as a kid! They are one of my FAVORITES! Took a little longer to crisp up, but I hung in there. They came out perfect! Thank you for the trip down memory lane!
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So Simple and Elegant, I love this recipe. Do not make the mistake of making these with phyllo, trust me it doesn't work! These are a great tea cookie and impressive looking and I will make these yearly, thanks! Dawn -
Absolutely wonderful, easy and delicious. I used raw sugar thanks for posting
Tweaks
-
I have made these a few time now. I used vanilla sugar on mine and spread some vegan chocolate icing on top. When I made the icing instead of using butter I used vegan margarine. Delicious treat, thanks for the recipe!!
RECIPE SUBMITTED BY
Karin...
Wellington
I live in New Zealand, I'm married and my husband and I have no children....but we do have a dog (Bruno the Poodle), and a cat (Gus the Birman)!
Back in November 2000, I resigned from a 17yr career with Air New Zealand as a Purser. I am now working as a Private Investigator with my husband - having his own Investigation Company. The work is varied and at times very rewarding as I'm sure you can imagine!
I have an absolute passion for shoes...what woman doesn't??!!!, and fashion generally, including that of Home Interiors and furnishings, and gardens.
I enjoy, among many past-times, art, gardening, water ski-ing, power walking,
and ofcourse...COOKING!!(and entertaining).
I guess my pet peeve would be running late for an appointment somewhere! 10 minutes early = 10 minutes late with me!! So, ON time is VERY late!!!
If I had a month off - no work, and no responsibilities I would buy 2 return airfares to Honolulu!! And spend 2 weeks on Waikiki Beach with my husband and 2 weeks at home in the kitchen!! And entertaining friends and family.
