Butterfly Palmiers
The elegant French “palm leaf” pastry — puff dough rolled in sugar, folded into spirals, sliced and baked until caramelised and crisp. Just two ingredients, hours of bakery-window glamour.
Per serving
Ingredients
- 300 gHome puff pastry
- 1/2 cup (or as required)Caster sugar
Method
- 1
Sprinkle the work surface generously with caster sugar — sugar replaces flour while rolling and caramelises in the oven.
- 2
Roll the puff pastry on top of the sugar into a rectangle 4 mm thick. Sprinkle more sugar generously on top of the rolled dough.
- 3
Mark the centre line. Roll each long edge in toward the centre line, like two scrolls meeting in the middle, until they touch.
- 4
Wrap the rolled log in cling film and chill 20 minutes — this firms the layers so the slices stay neat.
- 5
Slice the chilled log into 1 cm thick pieces (each will look like a small heart or pair of butterfly wings). Place flat on a parchment-lined tray, leaving space between.
- 6
Bake in a preheated 220°C oven for 8 to 10 minutes until the bottom caramelises. Flip each palmier and bake another 5 minutes until both sides are deeply golden and crisp. Cool fully on a rack.