Palmiers

Ventagli di pasta sfoglia a.k.a. Palmiers | tortaoragione.it

Palmiers in two versions: one classic with vanilla and the other with honey and sesame seeds.
I love puff pastry in every shape or form, especially when combined with custard cream, for example with my custard cream pastries.
But I also love plain puff pastry like with these mini-palmiers.

They are very versatile, good for any occasion. Moreover once the puff pastry is ready they are very easy to make.
As usual you can pick whichever puff pastry you want: store bought, the easy puff pastry or the classic puff pastry.

Palmiers with honey and sesame seeds | tortaoragione.it
Honey and sesame seeds Palmiers

 

Palmiers

Servings: 30 palmiers
You can use either the easy puff pastry or the classic puff pastry.

Ingredients

  • Easy puff pastry recipe here
  • or
  • Classic puff pastry recipe here

For the classic pamiers:

  • 4 tbsp brown sugar approx
  • 50 g sugar 1.8 oz
  • powdered vanilla bourbon the tip of a tsp. (or vanilla extract)

For the honey and sesame seeds palmiers:

  • 4 tbsp brown sugar approx
  • honey
  • 4 tbsp sesame seeds

Instructions

For the classic palmiers:

  • Sprinkle the work surface with some brown sugar. Roll out a piece of puff pastry dough in a rectangle, approx 40 x 25 cm (16 x 10 in). Sprinkle some brown sugar on top.
  • From the longer side fold the dough like shown in the picture. Repeat on the other side.
  • Sprinkle the edges with brown sugar.
  • Fold again both sides towards the center. There should be a 1 or 2 cm gap in the middle.
  • Sprinkle again with brown sugar.
  • Fold one side on top of the other, like a book.
  • Wrap in cling film and place in the freezer for 30 minutes. This will help when cutting the dough.
  • Cut the dough in pieces 1 cm wide (0.4 in). Preheat the oven at 180° C (355° F).
  • In a bowl combine the sugar with the vanilla bourbon (or extract). Coat each palmier in the vanilla flavored sugar.
  • Place each palmier on a baking tray lined with parchment paper, or even better on a silicone baking mat.
  • Bake at 180° C (355° F) for about 16-18, turning them halfway through.
  • The palmiers should be golden.

For the honey and sesame version:

  • Like for the classic version, roll out a rectangle of approx 40 x 25 cm (16 x 10 in).
  • Spread some honey and sprinkle the sesame seeds evenly on the dough.
  • Sprinkle the dough with brown sugar.
  • Follow the same steps of the first version.
  • Wrap in cling film and put in the freezer for 30 minutes.
  • Cut the dough in the same way.
  • Bake exactly as before, 180° C (355° F) for 16-18 minutes, turning them once.
Did you try this recipe?Mention @tortaoragione and tag #tortaoragione!

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