There are days when I don’t crave/need sweets. Today is not one of those (rare) days. With no chocolate in the house and nothing else delicious to join me for a cup of lovely tea – I get my frozen puff pastry out and make some palmiers for an evening with a book and lots of tea.
- Granulated sugar (and vanilla sugar mix)
- Puff pastry
Sprinkle about 1/4 cup (32gr) of sugar over your work top. Roll out the puff pastry to about 0.4cm thick. Sprinkle another 1/4 cup (32gr) of sugar (and spices if using) over the dough.
Roll up the left vertical side inward, stopping in the middle of the dough. Roll up the right side of the dough. The two rolls should be meeting at the middle and touching. Press the two sides together gently and let the dough chill in the fridge for at least half an hour. Repeat with any more puff pastry you may have.
Starting at one end, cut off pieces of the log, in slices about 1.5cm in thickness. Lightly sprinkle sugar onto each side. Pinch and press the sides of the two rolls together to ensure that they don’t unroll during baking. Place palmiers 5cm apart on water-sprayed baking sheets. Freeze for at least 1 hour.