Method
- Add the cinnamon to the Icing Sugar and dust the pastry board
- Take the puff pastry and dust with Icing Sugar
- Roll out to 30cms x 20 cms.
- Dust again and turn over and dust again.
- Fold a third and then fold 1/3rd again and roll back to 30x20, turn until you have done six thirds turns. Do not roll again.
- Cover with cling film and refrigerate for 30 mins
- Bring back to the dusted pastry board and leave for 10 minutes.
- Dust again and roll out to 30x20
- Add the remaining sugar mixture.
- With the short side nearest you fold 1/4 towards you and th
- Then fold the nearest length away from you so that they just touch in the centre.
- Ensure it is entirely covered with a dusting of icing sugar.
- Fold one more time so that you have quite solid lump of pastry 20cms long.
- GCut the pastry into 1cm Palmiers.
- Place the Palmiers onto the paper and open up to form a V. 3cms apart as they will expand when baked.
- Oven temperature 200C bake for 8-10 minutes one side, flip over and the same on the other side.
- Allow to cool on a cake rack.
|