How To Make Palmiers – A Quick And Easy Pastry Treat!

03 Mar 2013 1 Comment

by Nikki in Fabulous Food Tags: , , , , ,

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.

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Maple and Nutella Palmiers are two favourites in this house!

1 Sheet of Frozen Puff Pastry makes about 20 mini Palmiers.

DIRECTIONS:-

  • 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.
  • OR
  • 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.

Enjoy!