Palmiers are a traditional French pastry that taste devine and are really easy to make.
Thanks to that wonderful invention of pre-rolled puff pastry you can have these gorgeous little treats on the table in under 30 minutes.
Traditionally they are simply made with puff pastry and sugar. I have made these for many a birthday party as everyone loves them and I have too little twists to make mine even more tasty. They are great for afternoon tea or as a lunch box treat.
Maple and Nutella Palmiers are two favourites in this house!
1 Sheet of Frozen Puff Pastry makes about 20 mini Palmiers.
Pre-heat oven to 200C
- Spray a baking tray with non-stick cooking spray
- Remove a sheet of frozen puff pastry from the freezer and place a cutting board, (Keep the seperator sheet in tact as this makes the pastry easier to handle). Allow to almost defrost.
- Gently mark the middle of the pastry sheet, by folding in half and pressing on one end at the centre fold. Lay the pastry back flat.
- Drizzle on some Maple Syrup and spread with a pastry brush.
- Sprinkle on a little Caster Sugar.
- Spread Nutella over the pastry sheet, but not quite up to the edge.
- Fold one half of the pastry with the outer edge coming into the marker you made at the beginning.
- Fold the other half into the centre.
- Fold the outer edge into the centre again, and repeat for the other side.
- Gently fold one half onto the other half.
- Using a sharp knife, cut the log into slices approximately 1cm thick and place onto the baking tray, cut edge down, so that all the folds are on display.
- Sprinkle each pastry liberally with Caster Sugar. This is what helps them colour so nicely and get all crispy.
- Bake for approximately 15 minutes. Turn after each 5 minutes, to ensure they bake evenly. When they are golden in colour they are done.
- Transfer onto a cooling wire until completely cold. Do not cover them before this or they will sweat and go soft.
Sometimes I also add some very finely chopped Pecan or Macadamia nuts to the Maple Syrup ones for extra yumminess.