Palmiers, thought to have originated in France, are little pastry bundles of sweetness that are very versatile and very moreish.
Ingredients (To make approx. 40 Chocolate Palmiers)
- 3 sheets puff pastry (approx. 450g)
- 100g chocolate
- 25ml milk
- 50g caster sugar
Preheat oven to 220ºC (fan-assisted 200ºC). Grease and line three baking trays with baking paper.
Finely chop or grate the chocolate. Set aside. We used dark chocolate.
Lay each sheet of pastry out. Evenly sprinkle chocolate over entire surface of each sheet of pastry.
Roll one side of the pastry (like a Swiss Roll) to the middle. Repeat, rolling from the other side to the middle, so that you have 2 tight rolls that sit next to each other, joined. Repeat with each pastry sheet. Place rolls into fridge to chill for 20 minutes so they firm up and make it easier to cut.
Brush the top of the rolls with milk. Cut each roll into 1cm slices.
Place the slices cut side down on a baking sheet well apart and brush the tops with more milk.
Sprinkle the caster sugar over the palmiers and bake for 10-15 minutes until golden brown. Enjoy!
Note: Palmiers are very easy to alter to suit your tastes. Try spreading Raspberry Jam over the surface of the pastry sheet before covering with White Chocolate. Or, try adding spices such as Cinnamon with Milk Chocolate or Chilli with Dark Chocolate.