Due to its simplicity, this Palmier goes really well with other desserts. Just imagine how wonderful it would be when you chat with your family or an old friend after dinner over a cup of coffee or tea, tasting some crisp palmier cookies.
- 1 puff pastry, 24cmx24cm
- 1/4 cup caster sugar
- 1/4 cup melted butter
- Preheat oven at 200C (392F) or 180C (356F) fan.
- Sift and sprinkle about half of the sugar over your workstation. Roll out the puff pastry. Lightly brush melted butter on pastry. Sprinkle another half of the sugar over the pastry.
- Fold up the left and right vertical side inward, stopping at about 1/4 of the pastry. Fold both sides that meet at the center and touch with each other. Press the two sides together gently as picture shown. Let the pastry chill in the fridge for at least half an hour. (Repeat with any more puff pastry you may have.)
- Transfer pastry on your workstation carefully. Cut pastry into strips about 1.25cm (1/2 inch) in thickness. Lightly brush melted butter onto each side. Pinch and press the sides of the two rolls together to ensure that they don't unroll during baking. Place on baking tray lined with baking paper (as picture shown). Leave about 5 cm (2 inches) between each because they will increase in size after baking. Bake in batches if needed.
- Set the tray in the middle of the oven. Recommend to use fan-forced mode if your oven has this function since the colour of the palmiers would be more even and better looking. Bake for about 20-30 minutes, turning once at the last 10 minutes, until the sugar has caramelized and golden brown. Allow them to cool on a rack for 10 minutes. Enjoy!
Note:Use vanilla sugar instead of caster sugar with a kick if you like to add more fragrance.
These palmiers were made by my lovely daughter last night, following my recipe here. Aren’t they lovely?