Easy peasy apricot palmiers

Apricot palmiers

These are the easiest pastries by far that I’ve included, however they’re still yum. What makes them so easy is that I’ve used up puff pastry stored in my freezer, rather than make some new.

When I make puff pastry (or croissant dough) I always make a batch large enough to store some, as it’s so labour instensive, it makes sense to produce at least a double amount each time.

So, if you have some puff pastry stored in your own freezer or have a shop-bought pack lurking in the fridge, these will be easy peasy lemon squeezy.

I will soon write up a puff pastry how-to recipe but, in the meantime if you fancy reading something a bit left-field about this, I have a post on the algebra and maths behind puff pasty. It explains the number of leaves created with each fold.

Notes

I also have a more detailed palmiers recipe, if you want to do something a little more tricky; please see the chocolate, hazelnute and sea salt palmiers recipes.

Makes about 30 palmiers.

Ingredients
  • 500g puff pastry home made or shop bought (rested out of the fridge for 5 minutes)
  • Apricot jam
Equipment
  • Baking sheet(s), lined with parchment or a silicon sheet
Method
  1. Roll out the pastry to about 2-3mm thick, keeping it as square/rectangular as you can
  2. Spread the apricot jam all over the pastry, evenly
  3. Find roughly halfway point down one short side of the pastry.
  4. Roll one long edge over and over itself towards the centre and stop at the half way point
  5. Roll the other long edge over itself towards the centre and the first roll, so that the pastry looks like a double scroll from each end
  6. Chill in the freezer for ten minutes – this just makes it easier to cut
  7. Put your oven on to 190C fan or 210C conventional
  8. Once chilled, get a sharp knife and cut the dough roll into slices about 3-4mm (quarter of an inch) thick. It doesn’t matter about the jam oozing out, as this just glazes the palmiers as they cook
  9. Place the slices with some space between them on the lined baking sheet as they will puff out
  10. Bake for about 16-17 minutes until golden brown and the jam has bubbled and thickened
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