Points to remember
- Take a sheet of ready-rolled all butter puff pastry and unroll, leaving it on the paper.
- Sprinkle or spread your pastry with your flavouring – you can use sweet or savoury. Make sure you filling reaches all the corners of the pastry.
- If the filling is dry, roll it gently onto the pastry sheet with a rolling pin to help it stick.
- Starting from one of the long edges, roll the pastry up tightly to the centre then repeat from the other side.
- Roll up the pastry in its original paper to help with definition.
- Chill before baking to ensure the palmiers hold their shape. If you’re short of time, pop them in the freezer for 20 minutes.
- Flour your knife and cut the pastry roll into slices just thinner than 1cm.
- Arrange on a parchment-lined tray leaving a slight gap in between for the pastries to expand.
- Cook on a high shelf in a hot oven – 200C/180C fan/gas 6 for 12-15 mins – or until the pastry is crisp and golden.
- Use a palette knife to ease the palmiers off the baking parchment.
- For savoury, you could try pesto, tapenade or Parmesan. For sweet, sugar and ground cinnamon or Nutella are delicious.
Roll up your palmiers tightly to give a better end shape and make sure you chill them before baking.
Use all butter puff pastry for a better flavour.