Friday, August 22, 2014


One of the things I love about being in the U.S is the easier access to a lot of food options. Almost every grocery store is loaded with what are known as "convenience foods". Sure, they come for a price, but at least they are accessible easily. One of the first things I bought as part of convenience food shopping was puff pastry sheets. The Pepper ridge farm ones are just right.
For beginners, the easiest recipe using puff pastry sheets is palmier. It doesn't require too many ingredients either.

Pastry sheet - 1
Sugar - 2 cups
Egg -1

A flat surface to lay out the pastry sheet
A rolling pin
A brush to glaze the egg on the palmiers
Baking tray 
Parchment paper
Oven for baking

  • Pour 1 cup of the sugar on a flat surface.
  • Unfold the sheet of puff pastry onto the sugar and pour 1/2 cup of the sugar mixture on top, spreading it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar.
  • With a rolling pin, roll the dough until it's 13 by 13-inches square and the sugar is pressed into the puff pastry on top and bottom.
  • Starting from one of the long edges, roll the pastry up tightly to the centre then repeat from the other side.
  • Chill before baking to ensure the palmiers hold their shape. If you’re short of time, 20 minutes in the freezer is best.
  • Remove from the freezer and place on a flat surface
  • In a bowl, crack an egg and beat it up lightly with a fork

  • Using a brush glaze the puff pastry roll on the top

  • Slice the dough into 3/8-inch slices

  • Place the slices, cut side up, on a baking tray lined with parchment paper. Leave space between the palmier to allow them to expand.

  • Preheat oven to 450 degrees Fahrenheit. Place the baking tray in for about 15 minutes.
  • The palmier are ready when they seem golden brown and crisp. You can either lightly brown them or leave them in a minute or 2, for the brown to deepen. Take care that the under surface can burn if they are left too long
  • Remove and let stand for 5 minutes. Garnish with more sugar if you like them sweeter.