With their natural shine, all covered in sugar, and their foliage worthy of the most extensive dictionaries, palm trees are a bakery delicacy that can be found everywhere. Easy to chew but also to take away, palm trees don’t need much to seduce their world: puff pastry, sugar, butter and a good sunburn, that’s the winning trio. A delight that reminds us of another, dear to our Breton friends, the famous, the essential, the sublime: kouign-amann.
To make these sweets, the most important thing is puff pastry. To save time, you use store-bought products, but you can also ask/order dough from your baker. Another solution is quick puff pastry to make at home to save time.
Whatever your choice, deliciousness will always be there! Enjoy your food.
Wednesday’s recipe: Palm trees
Preparation: 25 mins
Cooking: 15 mins
For approximately 20 palm trees
2 tbsp. tablespoon of melted butter
1/2 tsp. teaspoon of vanilla extract
100g caster sugar
60 g of icing sugar
225 g puff pastry
Preheat the oven to 190°C. Line two baking sheets with parchment paper.
Mix the butter and vanilla in a bowl. In another bowl, mix the powdered sugar and icing sugar. Reserve 80 g of this mixture. Spread 3 tbsp. of the rest on the work surface. Place the puff pastry on top. Spread a little of the sugar mixture over the dough, forming an even layer.
Roll out the pastry into a rectangle measuring 25 x 50 cm using a rolling pin, always working from the center outwards and rotating the pastry 1/4 turn after each pass of the roller.
Brush the top of the pastry with butter. Sprinkle it with the remaining 80 g of the reserved sugar mixture.
Fold a 5 cm wide strip of dough onto itself, starting at one small side. Repeat this operation until the middle of the lamination.
Fold the other part of the rectangle the same way.
Turn the folded side down and cut the rectangle vertically into 12mm thick slices. Place these slices on the prepared baking sheets, spacing them 5 cm apart.
Cook for 15 minutes. Leave to cool.
Discover the Palmiers recipe
