Apple Cinnamon Palmiers
I was inspired to make palmiers after our recent trip oversea, not as many of you might think from eating them in the patisseries of France but from the bakeries in Tokyo! I had not been to Japan before and I was quite surprised to see their range of European style pastries and cakes, the Japanese have certainly perfected the French art of patisserie. They have these incredible food halls in the basement of their department stores where everything is displayed picture perfect, I could have spent hours looking and sampling all the food and we did do our fair share of it. Of course I did eat a lot of the traditional cuisine also, not just the pastries but the apple covered palmiers stayed in memory and therefore I thought I would recreate them once home.
I recommend you serve these warm from the oven, they just weren’t the same the following day. Of course you could prepare them a day ahead of serving and keep them in the fridge until you are ready to bake and serve them. They are a great for brunch or afternoon tea.
- 150g granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 150g butter, melted
- 500g puff pastry
- 50g butter, melted (for glazing apples)
- 2 red apples halved and sliced
- Preheat an oven to 200 degrees centigrade.
- Stir together the sugar, cinnamon, and melted butter until it forms a paste.
- Roll the pastry dough into a large rectangle, about 15-inches by 12-inches.
- Spread the cinnamon sugar paste over the pastry.
- Starting at the long ends of the rectangle, loosely fold the pastry over about an inch in width and then continue to end (see photo) .
- Slice the pastry crosswise into 1/2-inch palmiers ( see photo)
- Arrange them on a parchment-lined baking sheet and top with apple slices.
- Brush tops of apples with the 50g melted butter.
- Bake for 25-30 minutes, until they puff and turn golden brown.
- Remove them from the baking sheet and serve warm or at room temperature.
- Makes approx 20