Mary Berry’s Palmiers are made with puff pastry, demerara sugar, ground cinnamon, a little milk, and a beaten egg white. This easy Palmiers recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 24 people.
This Palmiers Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Palmiers Ingredients:
- 490g (1.1 lb) puff pastry
- All-purpose flour, for dusting
- 100g (½ cup) demerara sugar
- 1 level tsp ground cinnamon
- A little milk, to glaze
- 1 large egg white, beaten with a fork
How To Make Mary Berry Palmiers?
- Prepare the Pastry: Unroll the puff pastry and lightly dust it with flour. Place a sheet of nonstick baking paper on top and roll the pastry into a slightly thinner rectangle, about 33 × 28 cm (13 × 11 inches). Sprinkle half of the pastry with 50g (¼ cup) of demerara sugar and all of the ground cinnamon. Fold the pastry in half to cover the sugar mixture. Reroll it into a rectangle measuring 28 × 23 cm (11 × 9 inches). Brush the surface with a little milk, then carefully roll both short sides towards the center to form two tight rolls. Chill in the fridge for 30 minutes.
- Preheat Oven: Preheat your oven to 220°C (425°F) or 190°C (375°F) if using convection. Line two large baking sheets with nonstick baking paper.
- Slice and Bake: Slice the pastry into 1.25 cm (½-inch) slices, making 24 palmiers. Place them on the prepared baking sheets. Brush the tops with a little beaten egg white and sprinkle with 25g (⅛ cup) of the remaining demerara sugar. Bake in the preheated oven for 8 minutes.
- Flip and Finish Baking: Remove the palmiers from the oven, flip them over, and brush the tops with more beaten egg white. Sprinkle with the remaining 25g (⅛ cup) demerara sugar and return to the oven for an additional 8 minutes, until golden brown on both sides.
- Cool: Lift the palmiers off the baking sheets using a spatula and transfer them to a wire rack to cool completely. Enjoy!
Recipe Tips
- Chill the Dough: After rolling the pastry, chilling it for 30 minutes helps the dough hold its shape when sliced and baked.
- Use Nonstick Paper: Always use nonstick baking paper to prevent the palmiers from sticking to the tray and to make cleanup easier.
- Slice Evenly: Make sure each slice is the same thickness to ensure they bake evenly and have a consistent texture.
- Brush Lightly: When brushing the egg white, use a light touch to avoid over-saturating the dough, which could affect the texture.
- Flip Carefully: When turning the palmiers halfway through baking, be gentle to avoid breaking them.
What To Serve With Palmiers?
These crispy Palmiers pair well with fresh fruit, a light salad, cheese, or a cup of coffee. They can also be served alongside yogurt, a bowl of mixed nuts, a glass of milk, or a hot chocolate for a tasty dessert.
How To Store Leftovers?
- Refrigerate: First, let the leftover Palmiers cool to room temperature. Once cooled, place them in an airtight container and store them in the refrigerator for up to 3 days.
- Freeze: After the Palmiers have cooled to room temperature, place them in a single layer on a baking sheet to freeze for 1 hour. Then, transfer them to a freezer-safe bag or container and freeze for up to 2 months. To serve, thaw the Palmiers at room temperature; reheating is not needed as they are best enjoyed as a chilled dessert.
Mary Berry Palmiers Nutrition Facts
Serving Size: 1 palmier (about 28g)
- Calories: 106
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 139mg
- Potassium: 16mg
- Total Carbohydrate: 12g
- Dietary Fiber: 0.4g
- Sugars: 1g
- Protein: 1g
Try More Mary Berry Recipe:
- Mary Berry Butter Biscuits
- Mary Berry Jumble
- Mary Berry Abbey Biscuits
- Mary Berry Drop Scones
- Mary Berry Peanut Butter Cookies
- Mary Berry Rum Truffles
Mary Berry Palmiers
Description
Mary Berry’s Palmiers are made with puff pastry, demerara sugar, ground cinnamon, a little milk, and a beaten egg white. This easy Palmiers recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 24 people.
Ingredients
Instructions
- Prepare the Pastry: Unroll the puff pastry and lightly dust it with flour. Place a sheet of nonstick baking paper on top and roll the pastry into a slightly thinner rectangle, about 33 × 28 cm (13 × 11 inches). Sprinkle half of the pastry with 50g (¼ cup) of demerara sugar and all of the ground cinnamon. Fold the pastry in half to cover the sugar mixture. Reroll it into a rectangle measuring 28 × 23 cm (11 × 9 inches). Brush the surface with a little milk, then carefully roll both short sides towards the center to form two tight rolls. Chill in the fridge for 30 minutes.
- Preheat Oven: Preheat your oven to 220°C (425°F) or 190°C (375°F) if using convection. Line two large baking sheets with nonstick baking paper.
- Slice and Bake: Slice the pastry into 1.25 cm (½-inch) slices, making 24 palmiers. Place them on the prepared baking sheets. Brush the tops with a little beaten egg white and sprinkle with 25g (⅛ cup) of the remaining demerara sugar. Bake in the preheated oven for 8 minutes.
- Flip and Finish Baking: Remove the palmiers from the oven, flip them over, and brush the tops with more beaten egg white. Sprinkle with the remaining 25g (⅛ cup) demerara sugar and return to the oven for an additional 8 minutes, until golden brown on both sides.
- Cool: Lift the palmiers off the baking sheets using a spatula and transfer them to a wire rack to cool completely. Enjoy!
Notes
- Chill the Dough: Chilling the dough after rolling helps it keep its shape when you slice and bake it.
- Use Nonstick Paper: Nonstick baking paper stops the palmiers from sticking to the tray and makes cleaning up easier.
- Brush Lightly: Brush the egg white lightly so the dough doesn’t get too wet, which could ruin the texture.
- Slice Evenly: Slice the dough evenly to make sure the palmiers bake evenly and have a good texture.
- Flip Carefully: Be gentle when flipping the palmiers to keep them from breaking.
Mary Berry Palmiers