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Cinnamon-Sugar Palmiers using Homemade Inverted Puff Pastry

 

 
Palmier (French for Palm Tree) is a pastry in the shape of a palm leaf or an elephant’s ear. It is thought to have originated in France around the turn of the 20th century (Courtesy: Wikipedia). Palmiers are made of puff pastries, a dough similar to that used for croissant, but without the yeast. There are sweet as well as savory versions of Palmier. I gave a little twist to it and made Cinnamon Sugar Palmiers
I made the palmiers with inverted puff pastries though you can make it with regular puff pastries as well. Inverted puff pastries are made by rolling the dough wrapped in floured butter, over and over till multiple layers are formed. The recipe I am sharing with you is  from Pog’s Pâtisserie Adventure
 

 


Cinnamon-Sugar Palmiers using Homemade Inverted Puff Pastry
Source: Pog’s Pâtisserie Adventure

Cinnamon-Sugar Palmiers using Homemade Inverted Puff Pastry

Palmier (French for Palm Tree) is a pastry in the shape of a palm leaf or an elephant's ear. It is thought to have originated in France around the turn of the 20th century�(Courtesy: Wikipedia). Palmiers are made of puff pastries,�a dough similar to that used for croissant, but without the yeast.�Th

Ingredients
  

For the Dough (Dxe9trempe)

  • 250 gms Flour
  • 130 ml Water
  • 50 gms Butter Melted
  • 3/4 teaspoon Salt - (I omitted salt as I used salted butter)

For the Floured Butter (Beurre Manixe9)

  • 215 gms Butter
  • 85 gms Flour

For the Cinnamon-Sugar Palmiers

  • Puff pastry - as given above
  • 1 cup Sugar
  • 1 teaspoon Cinnamon powder (or more)

Instructions
 

  • Mix all the ingredients of dough together well till you get a soft ball of dough. Flatten into a square and cover with clingfilm and refrigerate for a couple of hours .
  • For the floured butter, mix butter and flour together till well blended. Flatten it out to a rectangle where the length is double the size of the dough. Cover with cling film and refrigerate for a few hours.
  • Now starts the messy part. You can find the step-by step pictorial instructions here.
  • Sprinkle the work surface with some flour. Place the floured butter and place the dough on top of the floured butter on either left or right side. Fold the top 1/3 of the beurre manixe9 down, then fold the whole lot in half. Roll out a little in both directions to speed cooling, film and pop in the fridge until well chilled. Give the dough a 1/4 turn. Roll out. Fold the top down and the bottom up to meet at the centre. Fold the whole lot in half. Roll out a little and chill as usual. Repeat the procedure and chill. Your puff pastry is ready.
  • For the Cinnamon-Sugar Palmiers.
  • Mix the sugar with cinnamon well and keep aside. Sprinkle some sugar mixture on the work surface. Roll out the puff pastry into a rectangle(15" x 12"). Sprinkle the sugar cinnamon mixture generously to form a thin layer. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle.
  • Preheat the oven to 200C.
  • Slice the pastry crosswise into 1/4-inch palmiers u2013 theyu2019ll look like little scrolls - and arrange them on a parchment-lined baking sheet. Bake them for 12-15 minutes, until they puff and turn golden brown. Remove from baking sheet and let it cool completely before serving.

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