Palmiers are delicious! So sweet and crisp yet delicate enough to melt on the tongue. Believe it or not this recipe took me a while to perfect; the ingredients are simple enough but getting the palmiers to keep a perfect shape was a struggle. The key lies in correctly folding them to allow room for the pastry to puff as it cooks, so make sure you keep to the 7cm rule!
- 500g puff pastry
- 100g caster sugar, plus extra for dusting
- 1 tablespoon ground cinnamon
Roll the puff pastry on a surface lightly dusted with sugar into a rectangle at least 80 x 21cm, with the long edge running from left to right. Dust the surface with more sugar if necessary to prevent the pastry from sticking. Combine the sugar and cinnamon in a small bowl. Sprinkle the pastry with an even layer of the sugar and cinnamon mix. Brush off any excess sugar and cinnamon mix with a pastry brush – if the layer is too thick it will drop off during the folding stages.
Trim the two short ends to neaten, then fold in towards the middle leaving a 7cm gap. Sprinkle the new top layers with more of the sugar and cinnamon mix, dusting off any excess. Fold the two new short ends in towards the middle leaving the same 7cm gap. Sprinkle the new top layers with more of the sugar and cinnamon mix, dusting off any excess. Fold one of the new short ends onto the other then rotate the whole ‘book’ 90 degrees.
Trim the edges of the ‘book’ to neaten then slice into even 20 slices. Line two baking trays with non-stick baking paper. Place four slices on the first tray cut-side up (space evenly) and arrange each into a ‘U’ shape with the ‘gap section’ as the base – make it perfectly straight – and the folded sides at right-angles to the ‘gap section’. Arrange the second tray of palmiers in the same way. Chill the trays for 10-15 minutes before baking, in this time preheat the oven to 190°C (180°C fan)/375°F/gas mark 5. Keep the remaining slices in a cool place (not in the fridge) until ready to bake.
Bake the chilled palmiers in the preheated oven for 17-20 minutes, until risen and golden. Leave to cool for a few minutes on the baking trays before placing on a wire rack to cool completely. Clean the trays, line with more non-stick baking paper and cook the remaining palmiers as above.