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The simplicity of puff pastry and sugar has helped this recipe travel internationally and makes it an easy one to try at home.
A Palmier comes from the French, Feuille de Palmier or 'palm tree leaf' but this delicious pastry has names all over the world related to its shape. Pig's ear, palm heart, elephants ear, butterfly, Prussiane, glasses, and more. Some countries top them with chocolate, coconut or honey.
Ingredients:
1 pack puff pastry sheet ready rolled (Jus-Rol 320g)
100g granulated sugar
Method:
Sprinkle 50g of sugar on a clean work surface, then place the puff pastry sheet on top. Sprinkle the remaining 50g on top of the pastry and gently roll out so you have a 13-inch square.
Lightly mark the midline of the pastry, then fold one half of the pastry in half again and then again so it meets the midline. Repeat on the other side. Fold both in again, then wrap in parchment paper and place in the freezer for 20 mins.
Preheat the oven to 210c. Line 2 baking trays with parchment paper.
Take out the freezer and cut the log into ¼ inch thick pieces and place on the prepared tray, leaving space between each.
Bake for 8-10 mins, the sugar should start to caramelise and bubble on the bottom. Turn the palmiers and bake for another 4-5 mins. Take out the oven and place the palmiers on a wire rack to cool completely.
Enjoy
Gaby Van Clarke
The Maldives is a long way to go to pick up a recipe, but wherever we are I'm always keen to discover what the locals are doing. The patisserie chef was kind enough to share this recipe that was part of the delicious breakfast offering.
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