Palmiers are butterfly shaped French pastry, quite easy to make. It's just 2 or 3 ingredient recipe and the cooking time is between 15-18 minutes. You would love making this recipe if you are interested in playing around with (shaping or designing) doughs. Puff pastry, sugar and cinnamon (optional) are the three ingredients for making palmiers. If you do not like cinnamon flavour, you can ignore it and make with just plain sugar.
Ingredients:
1 pastry puff sheet
3 tbsp white sugar/brown sugar
1 tbsp cinnamon powder
Steps:
1. Thaw the puff pastry sheet for 30 minutes at room temperature. I used pepperidge farm puff pastry sheet. Preheat the oven to 400 degrees Fahrenheit for 15 minutes.
2. In a bowl, mix together sugar and cinnamon. You can opt out the cinnamon powder if you don't like it.
3. Once thawed, place the puff pastry on the kitchen counter top or the work surface.
4. Spread cinnamon sugar mixture evenly over the puff pastry sheet. Using a rolling pin, just spread it so that the sugar sticks to the pastry sheet.
5. Flip it over and repeat the above step.
6. Start folding at the two sides of the pastry sheet.
7. Once again fold the pastry sheet from the same two sides.
8. Now, fold it together carefully towards the inside of previous folds, like shown here.
9. This is how the folded sheet looks at the sides.
10. By now, the pastry sheet would have loosened a bit since we are working on it at room temperature. You can cover it with a cling wrap and refrigerate for 20 minutes and then start to cut it into pieces. I just went ahead without refrigerating, since I was able to cut it easily. Cut the folded pastry sheet into 1/4 inch wide pieces.
11. Slightly curve it at the top ends, to look like a bunny's ear. This helps to give the palmiers, a heart shape once baked.
12. Repeat the shaping process for remaining palmiers.
13. Dust each of the pieces onto the remaining sugar cinnamon mixture. While you were spreading over the sugar mixture initially and flipping over, you might end up having the sugar mixture on your work surface which would suffice for the final dusting.
14. Take a baking tray and spray some oil over it. Alternatively, you can use a foil to spread over the baking tray. Carefully place the palmiers on the baking tray, leaving enough space between them as they tend to expand a lot when baked.
15. Transfer the baking tray to the oven. Bake at 400 degrees Fahrenheit for 12 minutes.
16. After 12 minutes, flip the palmiers and bake for another 4-6 minutes. You can see, how well each of the Palmiers has expanded!
Tip: It's best to use sugar crystals rather than powdered sugar. The overall baking process caramelizes the sugar crystals and melts over the palmier.
17. Then remove from the oven and transfer the contents to a cooling rack to avoid further cooking.
18. Once cooled, serve them with coffee or tea. I hope you enjoy this quick and easy homemade snack. Store it in an air tight container to retain crispness.
1 pastry puff sheet
3 tbsp white sugar/brown sugar
1 tbsp cinnamon powder
Steps:
1. Thaw the puff pastry sheet for 30 minutes at room temperature. I used pepperidge farm puff pastry sheet. Preheat the oven to 400 degrees Fahrenheit for 15 minutes.
2. In a bowl, mix together sugar and cinnamon. You can opt out the cinnamon powder if you don't like it.
3. Once thawed, place the puff pastry on the kitchen counter top or the work surface.
4. Spread cinnamon sugar mixture evenly over the puff pastry sheet. Using a rolling pin, just spread it so that the sugar sticks to the pastry sheet.
5. Flip it over and repeat the above step.
6. Start folding at the two sides of the pastry sheet.
7. Once again fold the pastry sheet from the same two sides.
8. Now, fold it together carefully towards the inside of previous folds, like shown here.
9. This is how the folded sheet looks at the sides.
10. By now, the pastry sheet would have loosened a bit since we are working on it at room temperature. You can cover it with a cling wrap and refrigerate for 20 minutes and then start to cut it into pieces. I just went ahead without refrigerating, since I was able to cut it easily. Cut the folded pastry sheet into 1/4 inch wide pieces.
11. Slightly curve it at the top ends, to look like a bunny's ear. This helps to give the palmiers, a heart shape once baked.
12. Repeat the shaping process for remaining palmiers.
13. Dust each of the pieces onto the remaining sugar cinnamon mixture. While you were spreading over the sugar mixture initially and flipping over, you might end up having the sugar mixture on your work surface which would suffice for the final dusting.
14. Take a baking tray and spray some oil over it. Alternatively, you can use a foil to spread over the baking tray. Carefully place the palmiers on the baking tray, leaving enough space between them as they tend to expand a lot when baked.
15. Transfer the baking tray to the oven. Bake at 400 degrees Fahrenheit for 12 minutes.
16. After 12 minutes, flip the palmiers and bake for another 4-6 minutes. You can see, how well each of the Palmiers has expanded!
Tip: It's best to use sugar crystals rather than powdered sugar. The overall baking process caramelizes the sugar crystals and melts over the palmier.
17. Then remove from the oven and transfer the contents to a cooling rack to avoid further cooking.
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