Plain Palmier — Published Home Version
Teleculinária publishes this 40-piece home version: ready-made puff pastry is sugared, rolled symmetrically, sliced 1 cm thick and brushed with aromatic syrup as it bakes. Cinnamon, cardamom, vanilla and lemon belong to this adaptation; in many Portuguese pastry shops the Plain Palmier identity is simply puff pastry and sugar.
- Yields
- 40 pieces
- Prep
- 40 min, as published
- Cook
- 40 min on the source card; the published oven sequence totals 15 min
- Total time
- 1 hr 20 min, as published
Ingredients
- 1 package; weight not stated Ready-rolled rectangular puff pastry
- 90 g / 3.2 oz White sugar
- 30 g / 1.1 oz Vanilla sugar
- 100 ml / 3.4 fl oz Water
- 1 level tsp Ground cinnamon
- 5 pods Cardamom pods
- 1 stick Cinnamon stick
- 1 strip Lemon peel
Method
Heat 50 g of the white sugar with the 100 ml water, cinnamon stick, cardamom and lemon peel. Boil for 10 minutes, remove from the heat and reserve.
Mix the remaining 40 g white sugar with the vanilla sugar and ground cinnamon.
Line a roughly 42 × 32 cm tray with baking paper. Spread half the sugar mixture on a flat surface, place the pastry on top, cover with the remaining sugar and roll lightly.
Roll one short edge inward to the centre. Repeat from the opposite edge so the two rolls meet.
Cut slices about 1 cm thick, flatten them with your palm and space them apart on the tray.
Bake in a preheated 200°C / 390°F oven for 5 minutes. Brush with syrup and bake for another 5 minutes.
Turn the palmiers, brush again with syrup and bake for a final 5 minutes. Remove and leave to cool.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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