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Reminiscing: Palmiers from the food markets of Nice (France)


Makes about 20 pieces

1 sheet (150g) ready-made puff pastry

100g sugar

2 tsp cinnamon

  1. Mix the sugar and cinnamon in a small bowl.
  2. Sprinkle the pastry with cinnamon sugar on both sides; gently roll the sugar into the pastry with a rolling pin.
  3. Fold 1/6 of the pastry in from two opposite ends in; flattern slightly with rolling pin and sprinkle with cinnamon sugar.
  4. Continue folding the pastry until they meet and form one panel; roll the rolling pin over for the last time.
  5. Slice the pastry into 1cm strips (discarding untidy ends).
  6. Turn them onto one side and place them 2-3cm apart on a baking tray lined with baking paper.
  7. Place the tray into the fridge and chill for 15 minutes.
  8. Preheat oven to 200C (400F).
  9. Bake the palmiers in the centre of the oven and bake for 15 minutes.
  10. Immediately take the palmiers off the baking paper (otherwise the paper will stick to it) and transfer to a wire rack to completely cool.