a taste of France

Palmiers crispy pastries



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Palmiers pastries

palmiers biscuits

Ingredients


Palmiers

Light crisp pastries which are very nice with afternoon tea

4 ozs of puff pastry

egg white

caster sugar

Heat your oven to 450f



Roll out the puff pastry on a lightly floured board. To a thin oblong 12ins long by 5 / 6 ins wide.

Brush with egg white and sprinkle liberally with the caster sugar.

Fold the outer edges to the middle and repeat again.

Then slice into 1/2 ins slices place on a baking sheet.

Cook in a hot oven for about 10 mins until crisp and brown.



Sacrstan a light pastry


sacrstan biscuits

Sacrstons


The ingredients for sacrstons are the same as for palmiers with the addition of a few chopped almonds.

The pastry is rolled out thinly, then brushed with egg white and sprinkled with caster sugar and the chopped almonds.

Cut the dough into strips 1/2 ins wide by 3 ins long.

Press the almonds on firmly. Twist each finger and place on a damp baking tray cook as above recipe for palmiers

  • If you liked the Palmiers crispy pastries try the Nantaises butter biscuit
  • try the Peach dessert
  • try the pear and cream pie
  • Try the Apple pudding
  • try the chocolate and chestnut meringue
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