Palmier!

Christmas is nearly upon us! Socialising takes a priority this month. It can be stressful cooking and entertaining though. So its always good to have a few tricks in your pantry to whip up some quick treats! I find that even when I make a big batch of cookies and biscuits, they seem to disappear just when I have unexpected guests.

So now, be it cookies or pies, I just make a large amount of cookie dough or shortcrust pastry or even puff pastry and store it! These will keep well in your fridge for up to two weeks and you'll always be able to serve fresh baked cookies and pies at a moments notice. 

I always thought puff pastry was a crazy difficult pastry to make and so temperamental it almost wasn't worth trying to make at home. That was until I came across rough puff!!! There are lots of great rough puff recipes out there but my favourite is the BBC good food recipe. Once you make a batch it will keep well for a couple of weeks. You can absolutely use store bought pastry (and I often do) but I was feeling adventurous and rough puff is way easier than puff pastry. There are so many things you can use it for- toppings for pies (sweet or savoury), quick galettes or uber elegant palmiers. These gorgeous french biscuits will keep for days in an airtight tin. Whip these out at a tea party or as nibbles with cocktails and you will impress your most critical guest!

Palmiers are usually made with sugar but you can make a savoury filling with tomato or basil pesto or spicy siracha as well! These are so versatile and an invaluable addition to your recipe drawer!

Ingredients

200 grams of rough puff (or store bought puff pastry)

2 cups of coarse brown sugar or plain white sugar

Process

Pre-heat over to 400 F

1. Roll out the puff pastry.

2. Sprinkle sugar all over the puff pastry. Fold one third to the centre from both sides. 

Roll the pastry out flat into a rectangle shape

Sprinkle liberally with sugar and fold a third to the centre

3. Sprinkle with more sugar and fold in half.

Sprinkle with more sugar and fold in half.

4. Slice width wise and gently roll each palmier in sugar.

Slice into half inch strips and roll in sugar

5. Bake for 12 mins and turn over and bake for 4 minutes. Don't open the oven door to check, just keep an eye on them so that they don't burn. The bottom usually burns before the top so timing is quite important!

6. Cool and eat!!