Palmiers

Palmiers

Palmiers’ irresistible combination of buttery puff pastry and sweet sugar creates a sublime match with sparkling or white wine. The pastry’s delicate layers accentuate the wine’s effervescence, while its subtle sweetness complements the wine’s crisp acidity. This pairing transforms into a delightful symphony, enhancing the flavors and textures of both the pastry and the wine.

Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
2. Prepare the Sugar:
   Pour the granulated sugar onto a clean, flat surface. You can also use a large cutting board or a piece of parchment paper for easy cleanup.
3. Roll Out the Puff Pastry:
   Roll out the puff pastry sheet on the sugared surface. Make sure to coat both sides of the pastry with sugar. Roll the pastry into a rectangle, making sure it’s not too thin.
4. Fold the Sides:
   Take one of the longer sides of the rectangle and fold it towards the center. Repeat with the other side, so the two edges meet in the middle. Press the folds gently to secure.
5. Chill the Pastry:
   Place the folded pastry in the refrigerator for about 15-20 minutes. This will make it easier to slice.
6. Slice the Palmiers:
   Remove the chilled pastry from the refrigerator. Using a sharp knife, slice the pastry into 1/2-inch to 3/4-inch slices.
7. Bake:
   Place the palmier slices on a parchment-lined baking sheet, leaving some space between each piece. Bake in the preheated oven for 10-15 minutes or until the sugar caramelizes and the palmiers turn golden brown.
8. Cool:
   Allow the palmiers to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. drape sauce over the top.

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