These butterfly shaped palmiers make for a yummy pastry treat to enjoy with a cup of tea when entertaining a friend in the afternoon.
|1||Package (397 g) Tenderflake® Frozen Puff Pastry, defrosted in the refrigerator|
|.5||(125 mL) Sugar|
|2 tbsp||(30 mL) Anise powder|
|1 tbsp||(15 mL) Water|
PREHEAT oven to 400°F (200°C).
REMOVE pastry from the packaging and cut in half. Working on a lightly floured work surface, place one half on top of the other. Using a rolling pin lightly dusted with flour, roll the pastry into an 18x15” (40x45 cm) rectangle.
SPRINKLE the top of the rectangle with sugar and anise powder. Working from the short ends of the rectangle, roll up each end of the dough to meet in the middle. Lay one roll on top of the other and gently press to secure.
WHISK the egg and water together and brush over the pastry. Place on a parchment lined baking sheet and refrigerate for 20 minutes.
REMOVE pastry from the refrigerator and cut into ¼” (5 mm) slices. Place on a parchment lined baking sheet. Pinch the joining edge together and fan the top ends out lightly. Bake for 12 minutes or until golden brown on top, then turn over using a spatula and bake the other side for another 5 minutes. Cool on a wire rack.
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