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Time: 2h30

delicious pastry
Based on an original project in a book, Backen: Die kleine Schule. This is a very useful book if you want to learn everything about baking. I have this in my mother language (Hungarian), maybe it's available in other languages.
I make this pastry with cocos, the original recipe is without that.

Posted by Helga D. from Budapest, Budapest, Hungary • Published 15th June 2009 • See Helga D.'s 30 projects »

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Camille B. favorited Palmiers 22 Jan 07:49
acid favorited Palmiers 26 Mar 21:22
Ana M. favorited Palmiers 28 Jan 04:03

Step 1
I like this recipe because it's really simple. You need 250gram of each ingredients except sugar, but sugar doesn't go to the dough.
Step 2
So you just put the 250gram flour, butter and cottage cheese into a dish or on a tray. Work them together.
You have to use original butter or special baking margarine. If the margarine is too light, your dough will be sticky.
Step 3
Roll the dough app. 1cm thick
Step 4
and fold it. First fold the two sides into the center then fold it again.
Step 5
Now roll again. Repeat twice or more the folding procedure. This is a base recipe of puff-pastry. You need folding to achieve the puffy consistence.
Step 6
Wrap the folded dough into foil and put it into the fridge. The book says leave it in the fridge overnight, I think 3 hours is enough. If the butter or margarine was too light and the pastry is sticky, I put it into the freezer for 30 minutes.
Step 7
Sprinkle the sugar and the cocos on your tray and roll the pastry on it. Then sprinkle sugar and cocos on the pastry. When you roll, you work the sugar in the pastry.
Step 8
Roll it app. 1cm thick
Step 9
then fold again - first the sides to the center, then into half
Step 10
slice up the bar. I make pretty big palmiers, you could make smaller if you'd like.
Step 11
Line your baking tray with foil or baking paper. Put the palmiers on it. Heat your oven to 220C and bake booth side of palmiers for 10 minutes. You should turn around the palmiers to caramelize booth sides.

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Comments

Mel · Belgium, Wisconsin, US 12th August 2010

These look great, will definitely need to try!

Helga D. · Budapest, Budapest, HU · 30 projects 21st July 2010

Sarah, try to set lower temperature, and check the cookies in every 5 minutes. The sugar burns easily. Maybe you should work the sugar deeper in the dough.
Just keep trying! This pastry is hard to make, but it's delicious