- Very easy
- 25 minutes
- For 10 people
- € 0.15 / person
- 315kcal per 100g.
How to make puff pastry .
There is no need for this sweet recipe , the puff pastry palmeritas , I think everyone knows them.
For those who land in the pastry world this dessert is one of those that they have to prepare because it is super simple, one that works out right the first time and that, of course, succeeds.
They are so easy to do that they can be done by a child, they only need help from a child to cut and handle the oven. And when they have cooled a little, they will have their snack ready, perfect with a large glass of milk.
If you like the colleagues in the job or you have a birthday in sight, it is the perfect dessert. They can be done in advance, you do not have to be a pastry ace and they are liked by almost everyone. I’m already convincing you, right?
On the blog we have many recipes with puff pastry , this light dough is an essential in my kitchen, it gets you out of a lot of trouble in the face of a last minute unforeseen event. Once I made homemade puff pastry, but its elaboration is complicated and laborious.
I leave you with these palmeritas , this piece of pastries (which you should not abuse, although from time to time they are vice) with its peculiar armored shape that you can tune to your liking, the cover I leave open to your imagination, chocolate or with egg yolk, they are the most common but with a icing sugar coating they are also very rich. Do you cheer up?
Preparation of puff pastry for palmeritas
- We preheat the oven to 200 °, heat up and down.
- We are looking for a good work surface, the kitchen worktop is perfect. Place the baking paper on top or a silicone surface suitable for oven. Sprinkle the surface with abundant sugar.
- We spread the sugar over the baking paper, we can help ourselves with the hands or with a spoon.
- We take the puff pastry out of the fridge and unroll it. We place it on top of the surface with the sugar and sprinkle again with sugar. With a rolling pin we press gently to integrate the sugar into the dough.
- We make a mark in the center of the plate of puff pastry to serve as a reference, either with the knife or with the same finger. With which you squeeze a little it is worth it.
- We take one end of the puff pastry and bring it to the mark that we have made in the center. We do the same with the other end, here we have the first fold of the puff pastry.
- Sprinkle again with more sugar, a little vanilla sugar and a little cinnamon powder.
- We tighten lightly again with the rolling pin so that the sugar is embedded in the dough. We make a fold again bringing one end to the center and then the other end.
- This time there is no need to make a mark because you can already see the center of the previous fold, we have our second fold.
- We add normal sugar, vanilla sugar and cinnamon again. Press lightly again with the roller, this would be our last fold. We gently press with our fingers so that everything comes together.
- Now with a sharp knife we cut slices of puff pastry with the measurement more or less of your index finger (1, 5 cm approx.). We separate the end a little bit as you can see in the photos or video.
Baking and final presentation of puff pastry
- We place the palmeritas on a tray with a baking paper (the same one that the puff pastry usually brings you). Don’t put them too close to each other because they will grow during baking.
- We bake at 200º C for 10-12 minutes, in the video you will see how they go up little by little (the effect is amazing, don’t miss it).
- Taking care not to burn, turn it over when there are 2 minutes left to bake and let them brown for 2 more minutes.
- We take out of the oven and let them cool on an oven rack. Ready to eat larpeiros!
And remember that you can decorate them with your favorite glaze or topping. Let them cool before bathing them in chocolate or another type of topping.
Be sure to enjoy all the yummy sweets in our dessert recipes.
Tips based on palmeritas, puff pastry
- In the absence of time and experience in it, I usually buy the dough already stretched because success is guaranteed, you have many quality brands on the market. For sweet empanadas , strudels and these palmeritas I usually use fresh puff pastry, not frozen.
- The puff pastry has become one of the star ingredients in many sweets, thanks to the texture produced by its fragile and crisp leaves. It combines perfectly with a multitude of flavors and is delicious.
- It is a dough of Arab origin, whose ingredients are very simple, flour and butter (although it can be found with margarines or lard), made up of many overlapping leaves. Its origin is believed to come from the Romans and Greeks, but other versions attribute it to the French.
- They say that a young French painter and pastry chef named Claude Gelée invented it in the 17th century while working as a baker’s apprentice. In any case, what is known is that this product spread throughout the West and today is one of the most versatile products that exist in the kitchen.