Palmiers
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 20 minutes
Makes 20 palmiers
- 1 sheet butter puff pastry, thawed in fridge
- 1/2 cup white sugar (not caster or superfine)
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/4 teaspoon oil
- 1/4 cup raw sugar
Step 1 - Preheat oven to 210C/410F and line a baking tray with parchment. Mix the white sugar, cinnamon, salt and oil in a bowl (don't use the raw sugar yet). Take a baking tray and spread the sugar mixture out evenly on the tray around the same size as the puff pastry. Press down the puff pastry and use a rolling pin to press the sugar into the pastry. You want it completely covered in sugar. Carefully turn over the pastry and fill in the gaps with the raw sugar. Repeat for both sides so that they pastry is completely covered in sugar.
Step 2 - Take the square of puff pastry and fold it to the centre. Fold towards the centre again and then roll the outside in any remaining sugar. Slice into 5mm/1/4 inch slices. Place these cut side down on the parchment and you can reshape these so that they look a bit more heart shaped. I also had a tiny bit of sugar left so I sprinkled it on top. Bake for 15 minutes. Increase heat to 220C/428F and bake for another 5 minutes until dark golden and caramelised.