These delicate pastries, said to resemble palm trees, are popular throughout France. They are often simply rolled in sugar but here we make cinnamon filling and nuts for richness.
For the recipe we use Shortcut pastry-La pâte brisée. Recipe here.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 27
- Difficulty Level Easy
Ingredients
- 50 g chopped almonds, walnuts or hazelnuts
- 2 tbsp caster sugar
- 1 tbsp ground cinnamon
- 225 g short-cut pastry (recipe in the link above)
- Sugar for rolling the dough
Nutrition Info
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3 biscuits = 119 kkal
Instructions
- Lightly butter 2 large baking sheets. In a food processor fitted with a metal blade, process the nuts, sugar and cinnamon until finely ground. Transfer half to a small bowl.
- Sprinkle the work surface and pastry with sugar. Roll out the pastry to a 50x20 cm rectangle about 3 mm thick, sprinkling with more sugar if necessary.
- Brush the pastry lightly with beaten egg and sprinkle with half of the nut mixture in the bowl.
- Fold in the long edges of the pastry to meet the center and flatten with the rolling pin. Brush with egg and sprinkle with most of the nut mixture. Fold in the edges again to meet in the center. Brush with egg and sprinkle with the remaining mixture. Fold one side of the pastry over the other.
- Using sharp knife cut the pastry cross-ways into 8 mm thick slices and place them cut-side down about 2,5 cm apart on the baking sheets.
- Spread the pastry edges apart to form a wedge shape. Chill the palmiers for at least 15 min.
- Preheat the oven to 220 C. Bake the palmiers for 8-10 min. until golden but slightly underdone. Transfer to a wire-rack to cool.
- Servings : 9
- Ready in : 20 Minutes
- Course : Dessert and Snacks
- Recipe Type : Biscuits
- Ingredient : Short-cut pastry - Pastry Dough-pâte brisée
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