A palmier is what you would get if you bred a cookie and a pie. It is an incredibly delicious pastry-biscuit made from folded sweet-puff pastry. I unashamedly use a good quality bought puff pastry and recommend that you do too. However, if you feel the urge to self-puff, see puff pastry recipes at epicurious and taste.
INGREDIENTS
500g home-made or bought puff pastry
4 tablespoons sugar
2 teaspoon mixed spice
1 teaspoon ground cinnamon
60-80g unsalted butter, melted
icing sugar, to dust
METHOD
Preheat oven to a hot 210 degrees. Lightly grease two baking trays, then line with baking paper. Combined the sugar and spices in a small bowl. Brush each pastry sheet with melted butter, then sprinkle with sugar mixture, reserving approximately 2 teaspoons. Fold the edges of the pastry on two opposite sides inwards, so that the edges almost meet in the centre and form a small rectangle. Then fold the long edges of this smaller rectangle in the same manner once more, bringing the edges together in the centre. Finally fold the outsides together, forming one long thin tube of pastry. Using a small sharp knife, cut the tube into small rolls about 2 centimetres thick. Arrange palmiers cut side up, on the trays, so that you can see the curling pattern inside. Brush with butter and sprinkle lightly with the reserved sugar mixture. Bake for 20 minutes or until golden. Leave to cool on a wire rack before dusting with icing sugar.
Best eaten on the day of cooking.
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