This is a delightful recipe to make with pure gratification once you taste them. It brought back some nostalgic memories from my childhood;I used to love the heart shaped, golden brown ‘little heart biscuits’ we used to get in India. I always thought they were a much better snack than crisps, and they were such tasteful delights. So this recipe was perfect to recreate that taste, with only 2 ingredients, it is simple yet delicious.
- 250g All-purpose flour
- 250g Unsalted butter (it should be cold)
- 150ml Cold water
- 5tbs Granulated sugar
- ¾ tsp Salt
Method for Puff Pastry
- In a large bowl, combine the all-purpose flour, salt and water.
- Take the butter out of the fridge and cut it into cubes add it to the flour mixture. Mix them in loosely.
- Dust some flour on the work surface and using a rolling pin, roll out the dough into a square shape.
- Wrap the dough in cling film and place it in the fridge for 30 minutes.
- Remove the dough from the fridge.
- Turn out onto a lightly floured work surface, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Don’t overwork the butter streaks, what you want to see is a marbled effect.
- Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn to the right and roll out again to three times the length.
- Fold as before, cover with cling film and put it back into the refrigerator and chill for 30 minutes before rolling to use.
Method for Palmiers
- Unfold puff pastry sheet (make sure it is at refrigerator temperature) and roll it out to about 1/8 of an inch.
- Preheat oven to 400 degrees.
- Sprinkle sugar on the counter and lay out one sheet of pastry. Then sprinkle some more of the sugar on the top side as well.
- Roll up the left vertical side inward, stopping in the middle of the dough. Roll up the right side of the dough the same way. The key to making Sweet Palmiers is to make sure that the shape is evenly folding over each edge to the center of the dough. Press the two sides together gently and let the dough chill in the fridge for about 15 minutes. Repeat this with the second pastry sheet.
- Starting at one end, cut off pieces of the rolled up puff pastry, in slices about 1/2 inch in thickness.
- Lightly sprinkle sugar onto each side or dip the cut sides of each piece in sugar and arrange, I personally prefer it to be covered with sugar on both sides. Place the cut side down, on a baking sheet.
- Set the tray in the middle of the oven. Bake for 10 to 12 minutes and turn over to bake for 4 to 6 minutes more.
- Allow them to cool on a rack for 10 minutes.
The possibilities with Palmiers are endless. You can add vanilla, chocolate, nuts, cheese, herbs etc…find the right topping that will get your taste buds popping and enjoy this delightful treat!