Jam palmiers
Crisp , light , flaky palmiers with a little bit of fruity gooey-ness!
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
- puff pastry sheet cold (around 300 grams )
- 3 - 4 tablespoons jam
- 3 - 4 tablespoons granulated sugar
- 2 tablespoons milk
Preheat your oven to 200 C/ 400 F. Line a cookie sheet with parchment paper or grease well with butter.
Sprinkle some sugar on your rolling surface.
Roll out the puff pastry into a rectangle with a thickness of about 1 cm.
Spread a thin layer of jam on the pastry.
Roll both the long ends as tightly as possible towards the centre. Wrap this log in cling wrap and chill for 10 minutes.
Using a sharp knife, slice the log into cookies of about 1 cm each .
Lay the slices on the prepared cookie sheet, brush a little bit of milk on top of each and sprinkle more sugar.
Bake at 200 c/ 400 F for 10 -12 minutes until golden brown. Flip the palmiers over and bake further for 10- 12 minutes until golden brown .
Cool completely
Step by step Tutorial :
Also:
- These can be stored in an airtight container for 3-4 days.
- I used a mixed fruit jam , you can use any of your choice . Just don't add too much or your palmiers won't be as crisp. Or just sprinkle sugar to go simple.
- Flour the surface and your rolling pin if you find handling the puff pastry tough .
- You can make your puff pastry from scratch or try the 15 minute puff pastry.
- You can make these with any amount of puff pastry . Use as much jam and sugar as you need.
- I have tried baking palmiers for about 20 minutes without flipping over, and that has worked for me as well. But flipping causes even browning.