“Life is uncertain. Eat dessert first.”
A palmier is a French pastry shaped in a palm/butterfly shape. They’re also called palm leaves, french hearts, elephant ears, shoe soles, jalebis or glasses….The puff pastry is rolled, sliced and baked to flaky, crispy, golden brown perfection.
They’re not too sweet & make a perfect accompaniment for tea.
These palmiers have been dusted and rolled in cocoa powder and to sass it up for the holidays, caramelised apples with cinnamon are placed between two pieces. Finally, a good sprinkle of cinnamon sugar to bring it all together. They’re best eaten fresh & warm ( I have a thing for warm desserts!) and of course, the alluring aroma of warm cinnamon & apples that lingers at home is an added bonus.
The granny smith apples add a subtle form of acidity and together with the warmth of cinnamon, they made for an ideal winter indulgence.
If you’re using store bought puff pastry like I did, time is last thing you need to worry about. It can be made in a jiffy and once done, I can assure you they vanish in no time too! In my husband’s words, “The only way to stop eating them is to finish eating them all. They are immensely addictive!”
RECIPE FOR APPLE CINNAMON PALMIERS ( Makes 8)
225gms Puff pastry
1 tbsp unsweetened cocoa powder
1/2 tbsp caster sugar
Half a granny smith apple, sliced thin
1 tbsp butter, unsalted
2 tbsp brown sugar
1/4 tsp cinnamon powder
1 tsp caster sugar mixed with 1/2 tsp of cinnamonMETHOD
1. Preheat the oven to 425 F.
2. Thaw the puff pastry as instructed in the package.
3. Dust 1/2 tbsp of cocoa powder on the kitchen countertop and place the puff pastry on that. Ensure that the wide end is towards you.
4. Roll it into a rectangle measuring roughly 10×12″.
5. Brush a little water on the puff pastry rectangle.Dust caster sugar and remaining cocoa powder on top.
6. Using a knife, mark the centre of the rectangle and roll up each of the short sides so that they meet in the centre. ( Somewhat like a swiss roll).
7. Brush the joint with a little water so that it is secure.
8. With a sharp knife, cut out 16 slices from the long roll.
9.Arrange on the baking sheet, spacing them well apart and bake for 8- 10 minutes until risen, golden brown and puffy. Cool on a wire rack.
10. TO MAKE FILLING –
As they are cooling, make the filling . In a pan melt the butter and sugar. Add the sliced apples and cinnamon and cook for 2-3 minutes or until softened.
11. TO ARRANGE –
Place one or two slices of apples on a palmier. Using a pastry brush, spread some syrup from the pan on both sides of the palmier and place on top of the apples.
Sprinkle the cinnamon sugar.