Foolproof Recipe – Palmiers 蝴蝶酥
Who doesn’t like these cute little butterfly pastries? It called Palmiers or elephant ears, but butterfly shape look so adorable. It is by far one of the most easiest and foolproof baking treats. It is so nice to look at and great with a cup of tea!
I use the store-bought puff pastry, yes I know, is not homemade. For puff pastry, it is a very tricky one, especially when you make it in summer. The ingredients have to be super cold, if not, then the butter will melt and I also melting in a hot kitchen…turn into a mess. It is time consuming and surprisingly for me, it is more expensive to make it by myself. So, life is short! I like to spend less time and get the good or better result, win -win!
You need only puff pastry and sugar, roll out the pastry if needed to a 24cm x 24cm square. Sprinkle the sugar on top, use your hand to press it and make sure it sticked. If the pastry is too dry, you can sprinkle some water on top, it would help. Then turn the pastry to the other side, sprinkle more sugar on top.
Then fold each long end towards the middle, fold tightly. The wrap with clingfilm and chill in fridge for 20 minutes. Then slice into about 18 pieces, place on parchment paper, 2 inches apart. Bake in preheated oven at 180C for about 15 to 20 minutes, or until golden. Transfer to a wire rack and cool completely.
- 1 sheet frozen puff pastry
- 50g sugar
- 急凍酥皮 -1塊
- 糖 -50克
- Roll the puff pastry into 24cm x 24 cm square.
- Sprinkle sugar on top, press it to let it sticked.
- Turn over the other side and sprinkle sugar on top.
- Fold each long end to the center, wrap it with clingfilm and chill in fridge for 20 minutes.
- Slice it into 18 pieces and place on parchment paper, 2 inches apart.
- Bake in preheated oven at 180C for 15 to 20 minutes or until golden.
- Cool on wire rack until completely cool.
- As ovens are different, pay attention at the last 5 minutes, they are easy to get burn.
- Once cool completely, store in airtight-container.