A Palmier is a sweet and crispy pastry that is perfect for breakfast or dessert. They’re so simple to make and a great way to use leftover pastry offcuts. Of course if you want to make them with fresh pastry there’s nothing wrong with that either!
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MAKE THE RECIPE
Palmiers
An indulgent swirl of pastry, butter and sugar, Palmiers are a quick treat to make but sure to impress. My method is slightly different to the usual double swirl biscuits but the result is simply beautiful.
Makes 20 – 24
INGREDIENTS
- 1 sheet puff pastry
- water, to brush
- 60 g icing sugar (½ c)
- plain flour, for dusting
METHOD
- Place pastry sheet on a lightly floured board. Brush with water and dust liberally with about a tablespoon of icing sugar. Starting from the short-side, roll pastry to form a cigar then refrigerate until firm, approximately 10-15 minutes.
- Preheat oven to 190° C.
- When pastry cigar is firm, slice into 1cm thick coins. Working with one slice at a time, place coin on a spoonful of icing sugar and top with another spoonful of sugar. Roll out each piece to a thin oval and place on a tray lined with baking paper, repeat with remaining coins and sugar.
- Bake 10-12 minutes until golden and crisp.
TIP
- Use leftover pastry: stack pastry offcuts, one on top of each another, on a lightly floured board. Roll out to 1/4 cm thick, trim edges and follow recipe as above.
ABOUT THE VIDEO SERIES
I’ve recently shot a series of some of my favourite classic French recipes and kitchen technique tips. The videos are being released over on my YouTube channel and each recipe, along with a downloadable pdf recipe card for you to keep on file, will also be shared here! Remember to subscribe via YouTube and be the first to know when a new video is posted. Bon Appetit!
Recipe as seen in Manu’s French Kitchen.
