Ingredients
For approximately 20 palm trees
- 2 tablespoon(s) of melted butter
- 1/2 teaspoon vanilla extract
- 100g caster sugar
- 60 g of icing sugar
- 225 g puff pastry
Preparation
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Preheat the oven to 190°C. Line two baking sheets with parchment paper.
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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.
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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.
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Brush the top of the pastry with butter. Sprinkle it with the remaining 80 g of the reserved sugar mixture.
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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. Let cool.
