Just a quick little post
I took my puff pastry recipe:
And made some delicious palmier biscuits!
Really simple to make!
Once you’ve got your puff pastry prepared dust your work surface with flour and roll the pastry into a square/rectangle, a coupe of multimeters thick.
Using a pastry brush wet the pastry and sprinkle with caster sugar.
Like a Swiss roll/roulade roll the ends to meet each other in the middle and refrigerate for half an hour.
In the mean time pre-heat your oven to 180 degrees.
When the pastry has chilled take a sharp knife and cut each palmier about a centimetre wide.
How ever you like to grease or line your tin (I greased with margarine and dusted with flour) do this now. I suggest using a few small trays instead of one large tray.
Lay each palmier out on the tray, give them plenty of room as they will at least double in size, and pop them straight in the oven.
After about 7/8 minutes take the tray out and turn the palmiers over, return to the oven for a further 5/6 minutes until lightly brown.
Once removed from the oven carefully take them off the tray and place on a cooling rack.
Voila yummy puff pastry palmier biscuits!
Variations include cinnamon sugar, lemon sugar, cheese savoury.
Let your imagination run wild!