PALMIERS with Ready-Made PUFF PASTRY
In France they are called Palmiers, but in Italy, they are better known as Prussiane or Fans (Puff Pastry Fans), crispy and flaky pastries slightly caramelized that are hard to resist.
You’ve likely seen them in bakeries and supermarkets, maybe bought them because they seemed too complicated or time-consuming to make, only to be a little disappointed because they weren’t as flaky as expected.
Don’t worry, I have the solution! I’ve finally found an easy, quick, and reliable recipe to make the best Prussiane you’ve ever tasted, crispy and caramelized at the bottom, almost unbelievable that you made them yourself.
The recipe for making PUFF PASTRY FANS is really simple and consists of only 3 ingredients: puff pastry, water, and sugar. I guarantee that it will take you less time to make them yourself than to go to the supermarket!
Perfect for when you’re short on time and crave something sweet, these Caramelized Puff Pastries are accessible to everyone, even those less experienced in the kitchen, and will allow you to bring amazing sweets to the table with just a few steps.
The more ambitious can, of course, even make Puff Pastry at home, but today, for the sake of simplicity and especially speed, we’ll make PRUSSIANE with a ready-made puff pastry roll that still always delivers great results.
To ensure everyone appreciates your effort, I recommend preparing the Puff Pastry Fans the same day you serve them to keep them crisp and ensure they CRUNCH from the first to the last bite!
Other desserts with PUFF PASTRY
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 20 FANS
- Cooking methods: Oven
- Cuisine: Italian
- Energy 55.04 (Kcal)
- Carbohydrates 12.58 (g) of which sugars 7.58 (g)
- Proteins 0.96 (g)
- Fat 0.18 (g) of which saturated 0.03 (g)of which unsaturated 0.08 (g)
- Fibers 0.30 (g)
- Sodium 39.01 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry (rectangular)
- 2 3/4 tbsp water (warm)
- 3 1/4 tbsp granulated sugar
- to taste granulated sugar (for decoration)
Tools
- Baking Tray
- Small Bowl
- Brush
Steps
First, prepare the sugar syrup. Run the hot water from the tap until it becomes boiling. Take 2 3/4 tbsp (40 ml) of water and put it in a cup along with 3 1/4 tbsp (40 g) of sugar. Stir quickly with a spoon until the sugar is completely dissolved.
Unroll the puff pastry onto parchment paper, then use a brush to apply a light layer of the prepared sugar syrup. Sprinkle with powdered sugar. Quickly roll the rolling pin over the sugar to help it adhere better.
Starting from one of the longer sides of the puff pastry, begin rolling it onto itself and stop halfway, do the same with the other end until two rolls form and touch each other. Place in the fridge to harden for about 30 minutes or 15 in the freezer. This step is necessary to obtain perfect slices when cutting without squashing or losing shape.
After resting, take the puff pastry roll and, using a sharp knife with a thin blade, cut into slices about 1.5 cm (0.6 inches) thick. Arrange the Fans on a baking tray covered with parchment paper spaced apart. Put back in the fridge for another 15 minutes (the thermal shock helps the pastry cook better). Bake in a preheated convection oven at 356°F (180°C) for 8-10 minutes. Once cooked, remove them from the oven and let them cool (they will only become crunchy and flaky as they cool).
NOTES
FLAVORS: To obtain flavored Prussiane, you can add cinnamon to the sugar that you will sprinkle inside and on the surface of the pastry before rolling and baking it.
COOKING: Cooking times may vary slightly depending on the oven or the thickness of the pastry. Check the fans during cooking. If you prefer golden and caramelized Prussiane on both sides, after 8 minutes of baking, take them out and carefully flip them with a spatula. Then continue baking for another 3-4 minutes at most.
VARIATIONS: For a more indulgent version, you can replace the sugar syrup with fruit jam or hazelnut or pistachio cream. Just spread a thin layer on the pastry before rolling the two ends and forming the roll.
STORAGE
These Puff Pastries are best enjoyed fresh. Unfortunately, puff pastry doesn’t fare well with humidity, so they should be consumed within 2 days at most and stored in an airtight container, as they lose much of their crunchiness the next day: if possible, prepare them the same day you’ll enjoy them.
