Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 2 1/2 dozen mini-palmeras
- 1 lb (500 gr) puff pastry
- flour for dusting
- 3 oz (100 gr) powdered sugar
- 1 oz (30 gr) butter
- 4 oz (125 ml) honey
Pre-heat the oven to 350 (160C) degrees.
Melt the butter in a small saucepan.
Flour the rolling pin. Roll out half the pastry thin. Brush the pastry with butter, then sprinkle with powdered sugar. Fold pastry sheet in half, then half again.
Flour the rolling pin and roll out the pastry sheet again. Brush with butter; sprinkle with powdered sugar and fold as before. Repeat this process 2 to 3 more times.
Roll up one edge tightly toward the center of the sheet. Roll up the other side until they meet in the center. Sprinkle with powdered sugar.
Cut the rolled pastry into pieces approximately 1/3-inch (1 cm) thick. Place each palmera flat on an ungreased cookie sheet or stone. Leave space between them to allow the pastry to puff.
Repeat the process with the other half of the pastry.
Bake on center rack until palmera is golden. Check doneness after 20 minutes. Continue baking for another 10 minutes, if needed.
Warm the honey and drizzle over top of each palmera.
More Palmera Ideas
The recipe above is a miniature of the "classic" palmera, sweet and flaky. Instead of sugar to flavor the palmeras, use your imagination and sprinkle or spread spices, like rosemary or garlic as you roll out the pastry.
- Basil Palmiers Recipe, an Easy Appetizer from About's French Food Guide