Sweet palmiers – Desserts Recipe
Preparation time: approx.
Sprinkle half the sugar over a work surface. Roll out the puff pastry to 25 x 14 cm. Sprinkle with the remaining sugar.
Roll up the pastry tightly from the two long sides towards the middle. Allow it to rest for 15minutes in the freezer. Pre-heat the oven to 200 0C (Gas mark 6. Fan oven 180 0C). line a baking sheet with greaseproof paper. Cut the pastry roll with a sharp knife into 7mm thick slices and lay on the baking sheet.
Bake the palmiers on the middle shelf for approx. 10 minutes. Then allow to cool on a cake tray. Melt the chocolate in a warm bain-marie. Dip one half of each palmier into the chocolate and allow to dry on greaseproof paper.
Puff pastry is best eaten completely fresh. If you wish to make fewer pastries, simply freeze half of the unbaked palmiers. Then just defrost later, bake and cover with chocolate.