The puff pastry palmiers, also known as prussiane or palmiers, are crispy treats that are part of dry pastry in many countries. Crunchy and tasty, with that caramelized crust, they are truly irresistible.
To prepare them you only need two ingredients, in my case three, as I enriched the classic sugar-only filling with some lemon zest to give a touch of freshness, and in just over half an hour you can already serve them.
Lemon puff pastry palmiers are great to enjoy with a cup of tea or coffee, or even to take on a day trip or to a lunch with friends.
- Difficulty: Easy
- Rest time: 15 Days
- Preparation time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry (rectangular)
- 4.2 oz sugar
- 2 lemons (zest)
Steps
To prepare the lemon puff pastry palmiers, remove the puff pastry from the fridge and let it sit at room temperature while you prepare the rest.
Place 3.5 oz of sugar in a deep plate, add the grated zest of the previously washed and dried lemon, and mix.
Spread the remaining 0.7 oz of sugar on the work surface, unroll the puff pastry, and lay it on the sugar. Spread the lemon sugar over the entire surface of the pastry and roll over it with a rolling pin, so that both the sugar spread over the pastry and underneath adheres to the pastry.
At this point, fold the pastry in half, as you would close a book, then reopen it. Now fold one short side by a third towards the middle, then by another third, so as to reach the center. Do the same with the other short side. Then fold in half, so that the two folded sides overlap. Place the pastry on a sheet of parchment paper and refrigerate for 10 minutes while preheating the oven.
Preheat the oven to 375°F (fan assisted).
Remove the pastry from the fridge and cut it into slices about 0.4 inches thick. Lay the slices on a baking tray lined with parchment paper, cut side up. Bake at 375°F for 10 minutes, then flip the palmiers and bake again for about 10 minutes, until golden brown.
Remove from the oven and let the lemon puff pastry palmiers cool on a rack, then enjoy their crunchiness.
