Palmier
Ingredients
- 500 g all-butter puff pastry (homemade or good-quality store-bought)
- 150-200 g granulated or demerara sugar, for rolling
Palmiers — sometimes called 'elephant ears' or 'palm leaves' for their shape — are made from all-butter puff pastry rolled through sugar on both sides, then folded from each long edge toward the center until the two rolls meet. Sliced into rounds and baked, the layers fan open and the sugar caramelizes on the outside, giving a shiny, crunchy, almost candied crust around soft, flaky layers.
Method
Scatter a layer of sugar on the work surface and roll the puff pastry out over it, pressing the sugar into the dough.
Flip the pastry, sugar the second side, and press it in as well.
Starting from one long edge, fold the pastry in toward the middle; repeat from the opposite edge so the two rolled sides meet in the center.
Chill the folded log until firm, then slice into pieces about 1cm thick.
Place cut-side up on a lined tray, spaced well apart, and bake at around 200°C (400°F) for about 12 minutes.
Flip each palmier over partway through baking so both sides caramelize evenly, then continue baking until deep golden.
