Food // Mini Palmiers (perfect for midnight baking)

These little beauties have always fallen in the category in my mind of totally-unatainable-without-a-degree-in-pastry-sciences. Something this delicious must take hours of blood, sweat and tears to create. But then I thought about it (this possibly happened late at night at the same time as an intense urge to bake swept over me). Probably not, after all they're just sweet puff pastry bits. So I decided to bake some, and although they might not be the neatest little things they are truly, mouthwateringly delicious.


1/4 cup sugar

1 sheet puff pastry (bought frozen)

Defrost the sheet of puff pastry until soft. Whilst this is defrosting, cover a baking tray with baking paper and preheat the oven on 200ºC on fan forced (if you have this option).

Sprinkle the sugar onto one side of the puff pastry and roll over with a rolling pin to press it into the pastry, repeat this for the other side of the pastry.

Fold one edge of the pastry towards the centre, and repeat for the opposite end, do the same again and both ends should meet in the middle, fold over. Alternatively start rolling both edges of the pastry until they meet in the middle. Slice sections around 1 cm wide.

Place on the baking tray (flat) leaving enough space between each palmier as they will spread in the oven and place in the fridge to cool for 15 minutes.

Remove them from the fridge and place into the oven, bake for 10 minutes or until spread out and golden brown. Leave to cool and enjoy!