Saturday, September 20, 2008

Strawberry Palmiers

These delightful pastries bring a sweet, fruity touch to a morning coffee or afternoon tea-party. Recipe makes 10 palmiers.


1/2 cup white sugar
8 ounces (250 g) homemade flaky pastry, or 2 frozen sheets pre-rolled puff pastry, thawed
Beaten egg, to glaze
Caster sugar, to sprinkle
1/2 pint (300 ml) carton or jar fresh thickened cream
2 teaspoons caster sugar
1/4 teaspoon vanilla flavoring essence
8 ounces (250 g) strawberries, hulled and sliced


1. Preheat the oven to 440 degrees F (220 degrees C). Grease 2 baking trays.
2. Sprinkle half the white sugar on a clean dry work surface. Roll out the flaky pastry on the sugared surface to a 14 x 10 inch (35 x 25 cm) rectangle. Or lay a pastry sheet on the surface, brush lightly with cold water, cover with the second sheet of pastry and roll out to a 14 x 10 inch (35 x 25 cm) rectangle. Trim the edges.
3. Position the pastry with a short edge facing you. Sprinkle with the remaining sugar. Roll up the pastry, from the short side nearest you, to the center. Turn the pastry around, so the other short edge faces you. Roll from the edge to the center.
4. Cut the pastry roll across into 20 thin slices. Lay the slices on the prepared baking trays, spacing them 1 inch (2.5 cm) apart.
5. Slightly flatten each pastry slice with the back of a spoon. Chill for about 30 minutes.
6. Brush the pastries with beaten egg. Bake for 15-20 minutes, or until crisp and golden brown, swapping the trays from top to bottom half-way through baking if you have 2 oven shelves. Place the palmiers on a wire rack and leave to cool.
7. Whip the cream, sugar and vanilla until soft peaks form. Spoon into a piping bag fitted with a star pipe/nozzle. Pipe cream onto 10 of the palmiers. Arrange the strawberries on the cream. Put a dollop of cream and another palmier on top and press down gently. Sprinkle with caster sugar and serve immediately.

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