Now roll over the surface of the pastry with a rolling pin to press the sugar mixture into the pastru.
Gently flip the pastry sheet over and repeat steps 2 and 3 on the other side.
Now fold the longest edges half way into the centre of the pastry and roll over with the rolling pin.
Fold the pastry again so that the two edges meet in the middle.
Sprinkle the pastry again with about half of the remaining sugar mixture and then roll over the pastry with the rolling pin again.
Fold the two halves together so that you end up with 6 layers of pastry in one long strip.
Chill the pastry in the fridge for 15 minutes.
Preheat oven to 200 °C (400 °F).
Remove the pastry from the fridge and slice into 1cm strips.
Dip the cut edges into the remaining cinnamon sugar mix and place onto a lined baking tray (leave room for the palmiers to spread – about 2 inches).
Bake palmiers for about 14 minutes or until the sugar has caramelised on top and then turn them over carefully using tongs or a spatula.
Bake for a further 4 minutes or until the other side of the palmier has lightly browned.
Transfer the palmiers to a cooling rack to cool completely (I suggest that you place a piece of baking paper on the cooling rack first because the palmiers are sticky with molten sugar when they are first taken from the oven – the paper stops them from sticking to the cooling rack!)
Nutrition Information
Serving size: 12g Calories: 60 Fat: 3.2g Saturated fat: 0.8g Trans fat: 0g Carbohydrates: 7g Sugar: 3g Sodium: 21mg Fiber: 0g Protein: 1g Cholesterol: 0mg
Now roll over the surface of the pastry with a rolling pin to press the sugar mixture into the pastru.
Gently flip the pastry sheet over and repeat steps 2 and 3 on the other side.
Now fold the longest edges half way into the centre of the pastry and roll over with the rolling pin.
Fold the pastry again so that the two edges meet in the middle.
Sprinkle the pastry again with about half of the remaining sugar mixture and then roll over the pastry with the rolling pin again.
Fold the two halves together so that you end up with 6 layers of pastry in one long strip.
Chill the pastry in the fridge for 15 minutes.
Preheat oven to 200 °C (400 °F).
Remove the pastry from the fridge and slice into 1cm strips.
Dip the cut edges into the remaining cinnamon sugar mix and place onto a lined baking tray (leave room for the palmiers to spread – about 2 inches).
Bake palmiers for about 14 minutes or until the sugar has caramelised on top and then turn them over carefully using tongs or a spatula.
Bake for a further 4 minutes or until the other side of the palmier has lightly browned.
Transfer the palmiers to a cooling rack to cool completely (I suggest that you place a piece of baking paper on the cooling rack first because the palmiers are sticky with molten sugar when they are first taken from the oven – the paper stops them from sticking to the cooling rack!)
Nutrition Information
Serving size: 12g Calories: 60 Fat: 3.2g Saturated fat: 0.8g Trans fat: 0g Carbohydrates: 7g Sugar: 3g Sodium: 21mg Fiber: 0g Protein: 1g Cholesterol: 0mg
