Cake a and nd Bake e Palmiers P almie ers These delicious delicious sweet pastri pastries es are easy y to mak make and using just a sheet sh heet of of ready-rolled ready-rolled puff pastry p a caster sugar. sugar. Serve S Serv e with with co coffee, ffee, o orr sand sandwich dwich together in pairs pa airs with with jam and w whipped hipped double d ouble cream m ffor or an ind indulgent ulgent dessert..
IIngredients: ngredientss: • 1 x 375g pac pack ck ready-rolled puf pufff pastry • 4 tbsp casterr sugar • 1 tsp cinnam cinnamon mon (optional)
TIP For savoury pal palmiers, miers, pastry spread the past try pesto o with a little pest scatter sauce, then sca atter RYHU ÀQHO\ JUDWHG RYHU ÀQHO\ JUDWH HG cheese Parmesan chee ese sugar. instead of the s ugar.
Makes Mak es approx approx 28 Ready R eady in 1 hour h
1. Unroll the puf p pufff pastry sheet and trim the edges to a neat rectangle, necessary.. Sprinkle ov over er 2 tbsp of rectan ngle, if necessary the caster sugar s and half the cinnamon (if ( using). Using a rol rolling sugar ling pin, gently roll over the su ugar to lightly pres press pastry.. ss it into the pastry 2. Fold in the long l sides of the pastry rectan rectangle ngle halfway towards the e centre. Sprinkle over a little more caster sugar and press down with the rolling pin pin. n. Fold each long side in n again to meet in the centre. 3. Sprinkle with wiith the rest of the sugar and ci cinnamon innamon (if using), tthen lengthways hen fold the pastry in half leng gthways to form one long Transfer lo ong strip. T ransfer to a board and a chill in or 30 minutes. the fridge ffor 4. Preheat the e oven to 220C/425F/Gas 7. Dampen D a large baking water.. bakin ng sheet by sprinkling with cold d water 5. Cut acrosss the chilled pastry length into about 28 thin slices. Place the slices, cut-side dow down, wn, on the baking g sheet. she eet. Flatten each one slightly g y with w the palm of your you ur hand. 6. Bake in the e preheated oven for 8-10 min minutes, nutes, until Turn crisp and golden g brown. T urn each slice over with a knife Transfer to a palette knif fe halfway through cooking. T r ransf wire rack and a leave to cool.