Iced Palmiers
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
24
- For the 'ears'
- 16 ozs Puff pastry
- ¼ cup sugar (plus extra for sprinkling)
- ½ tsp ground cinnamon
- For the icing
- 2 cups powdered sugar
- water
- pink Food coloring
Preparation
Kitchen utensils
1 Pot, 1 Casserole dish, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Lid, 1 Can opener, 1 Meat grinder, 1 Ladle
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line 2 large baking trays with non-stick baking paper.
2.
Roll out the puff pastry on surface sprinkled with sugar to a 30 x 20cm|12" x 8" rectangle and brush very lightly with cold water.
3.
Mix the remaining sugar with the ground cinnamon and sprinkle half over the dough. Fold the long sides to the middle, press gently with a rolling pin and brush lightly with water.
4.
Sprinkle with spiced sugar and fold the long sides together to make 4 layers. Lightly brush the top half with water and sprinkle with the remaining spiced sugar. Fold lengthwise (short sides together) to make 8 layers of pastry and press gently together to make a long flat log. Use a sharp knife to cut into 24 slices.
5.
Place the slices well apart on the baking trays and flatten out to look like ear shapes. Bake for 15-20 minutes until golden. Cool on the baking trays for 1 minute, then place on a wire rack to cool completely.
6.
For the icing: sift the icing sugar into a bowl and stir in just enough water to make a smooth thick icing. Stir in a few drops of food colouring.
7.
Spread the icing over the ends of the 'ears' and leave to set.
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