EAT | Sugar & Raspberry Palmiers
Leave it to the French to come up with something as brilliant as palmiers. Essentially a pastry cookie in a butterfly type shape. these crispy delights are crazy easy and only require 3 ingredients to make! If there’s one thing the French do well (and lets face it, they do a lot of things very well!), pastries would have to be in the top 5! But you don’t need to travel to Paris to give these treats a try whenever you like! It’s so easy and C’mon! Don’t act like I didn’t already have your undivided attention at ‘pastry cookie’.
Of course, you can go all out and make your own pastry like a pro (this is a great recipe!) But my favourite thing about these pastries is the sheer simplicity. It is one of many recipes that are in my ’emergency entertaining’ arsenal. Frozen pastry and sugar are two of the most common ingredients found in your average kitchen. So if you ever find yourself with unexpected guests and nothing to serve them; you can whip these up on the spur of the moment, and impress them with your ‘fancy’ French pastries! How awesome are you!
- 2 sheets of frozen puff pastry
- 1 cup of white sugar
- 1 punnet of raspberries
- Unwrap the puff pastry and lay it on a benchtop to thaw until flexible and soft. Cover with a tea towel to prevent the dough from drying out.
- Spread 1/4 of sugar across the surface of each of the dough sheets in an even coat. Gently run a rolling pin over the pastry, pressing the sugar into the dough. Carefully turn the pastry sheets over and repeat on the opposite sides.
- Place the raspberries in a blender and pulse to break up and release juices.
- Take the first sheet of pastry and fold or roll into the centre from each side until they meet in the middle. Wrap securely in plastic wrap and place in the refrigerator for 20 - 30 minutes.
- With the remaining pastry, pour the raspberries onto the surface and spread across the sheet before repeating the above step.
- Meanwhile, pre-heat the oven to 220° celcius.
- Remove the rolled pastry from the fridge and using a sharp knife, slice the roll into cookie slices (approx. 2-3cm thickness). Place the cookies onto a baking tray lined with baking paper, alllowing room in between for expansion.
- With the base of a glass, flatten each cookie so it forms into a smooth disc. Sprinkle with additional sugar.
- Bake for 18-20 minutes, until the sugar caramelises slightly and the pastry is golden brown.
- Remove from the oven and carefully (they will be hot!) flip the cookies over to separate from any excess caramelised sugar. Allow to cool on the tray for 10 minutes before transferring to a wire rack.
- Serve while still warm or store in an airtight container for a few days. The cookies will lose their crisp the longer you store them.