Palmiers

Palmier, Elephant’s Ear, French Heart…call them what you like, they’re tasty and easy to make.

Palmier

Ingredients

  • Sheets of good quality puff pastry
  • Milk
  • Sugar

 Equipment

  • Baking paper
  • Baking tray
  • Knife
  • Pastry brush
  • Rolling pin

Method

  1. Line baking tray with baking paper (no point doing any dishes if you can avoid them!).
  2. Pre-heat oven to 200 degrees Celsius (fan forced or 220 convection).
  3. Once defrosted, lay out pastry on cutting board (if you line with baking paper the pastry won’t stick)
  4. Find middle of pastry slice and roll pastry towards this (ie towards the centre of the pastry, like rolling up a carpet).
  5. Repeat from the other side of the pastry. The two rolls should meet in the middle and you should now have a “log” in the shape of the palmier.
  6. Using a sharp knife, slice cross sections of the log about 1 to 1.5 cm thick.
  7. Lay these out on some baking paper and the lay a second sheet on top.
  8. Using a rolling pin or something similar, lightly beat each palmier to flatten them (which also makes them larger in size). Aim for 0.5 cm thickness. I have found “beating” them lightly works better than using the rolling pin in the conventional manner.
  9. Place each completed palmier onto the baking tray and glaze by brushing with milk.
  10. Sprinkle with sugar and place into heated oven.
  11. Cook until golden and until sugar has caramelised (around 10 to 15 minutes).
  12. Allow to cool (and crisp up) before serving.
  13. Want to fancy this up? Dip half each palmier in melted chocolate and if desired also dip in crushed pistachios or pecans. Allow to set before serving.