Mary Berry Palmiers are crafted from puff pastry, demerara sugar, cinnamon, milk, and egg whites. This straightforward recipe takes 1 hour to prepare, yielding 24 delightful palmiers.
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Why You’ll Love Mary Berry Palmiers Recipe
- Effortless Elegance: Impress guests with minimal effort by serving up these sophisticated palmiers, effortlessly elevating any occasion.
- Deliciously Decadent: Indulge in layers of flaky pastry, delicately sweetened with cinnamon and demerara sugar, creating a melt-in-your-mouth experience.
- Time-Saving Delight: Spend less time in the kitchen and more time enjoying the company of loved ones with this quick and easy recipe.
What Is Mary Berry Palmiers Recipe?
Mary Berry Palmiers are delectable pastries made from puff pastry, demerara sugar, and ground cinnamon. These palm-sized treats are rolled, sliced, and baked to golden perfection, offering a delightful crunch with every bite.
Mary Berry Palmiers Ingredients
- 1 (1.1 lb/490g) puff pastry all-purpose flour
- ½ cup (4 oz/100g) 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
- Unroll the pastry and dust lightly with flour. Place nonstick baking paper over the top of the pastry and roll out to a slightly thinner rectangle measuring 13 × 11 in.
- Sprinkle one-half of the pastry with half the demerara sugar and all of the cinnamon. Fold the pastry in half to cover the sugar. Reroll the pastry into a rectangle measuring 11 × 9 in.
- Brush the surface with a little milk, then carefully roll both short sides into the center of the pastry to make two tight rolls. Leave to chill in the fridge for 30 minutes.
- Preheat the oven to 425°F/Convection 375°F and line two large baking sheets with nonstick baking paper.
- Slice the pastry into ½-in slices to make 24 palmiers and place on the baking sheets. Brush with a little beaten egg white and sprinkle with half the remaining sugar.
- Bake in the preheated oven for 8 minutes.
- Remove the palmiers from the oven, turn them over, and brush the tops with more beaten egg whites.
- Sprinkle with the remaining demerara and return them to the oven for 8 minutes more, until golden brown on both sides.
- 5 Lift off with a spatula and leave to cool on a wire rack.
Recipe Tips
- Chill Out: Ensure the pastry is chilled before slicing to maintain its shape and prevent it from becoming too sticky.
- Even Thickness: Roll out the pastry to a consistent thickness to ensure uniform baking and a balanced texture.
- Sweet Symmetry: When sprinkling the sugar and cinnamon, aim for even distribution to ensure every bite is bursting with flavor.
What To Serve With Palmiers?
Serve palmiers with Vanilla Custard, fresh fruit, Rum and Raisin Ice Cream, cheese platters, Toffee Sauce, jam, ice cream, honey drizzle, nut butter, or dessert wine.
How To Store Leftovers Palmiers?
- In the fridge: Store leftovers palmiers in an airtight container for 3 days.
- In the freezer: Serve leftovers palmiers in a freezer-safe bag for 1 month.
How To Reheat Leftovers Palmiers?
- In the oven: Reheat leftovers palmiers for 2 minutes at 350°F.
- In the microwave: Reheat leftover palmiers on high for 15-20 seconds in the microwave dish.
FAQ’S:
How Do I Prevent Palmiers From Spreading During Baking?
Chilling the pastry before slicing and maintaining uniform thickness can prevent spreading. Proper spacing on the baking sheet also helps avoid overcrowding.
Can I Make Palmiers With Phyllo Dough Instead Of Puff Pastry?
Yes, you can use phyllo dough for a lighter texture, but it requires careful handling due to its delicate nature.
How Do I Prevent Palmiers From Becoming Soggy?
Allow Palmiers to cool completely on a wire rack to evaporate excess moisture. Store them in an airtight container to maintain crispiness.
Can I Make Palmiers Without Sugar?
Yes, you can omit it for a less sweet option. Experiment with alternative sweeteners or reduced sugar amounts.
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Mary Berry Palmiers Nutrition Facts
- Calories: 150
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 110mg
- Total Carbohydrate: 17g
- Dietary Fiber: 0g
- Sugar: 6g
- Protein: 2g
- Calcium: 5mg
- Iron: 1mg
- Potassium: 20mg
Mary Berry Palmiers
Description
Mary Berry Palmiers are crafted from puff pastry, demerara sugar, cinnamon, milk, and egg whites. This straightforward recipe takes 1 hour to prepare, yielding 24 delightful palmiers.
Ingredients
Instructions
- Unroll the pastry and dust lightly with flour. Place nonstick baking paper over the top of the pastry and roll out to a slightly thinner rectangle measuring 13 × 11 in.
- Sprinkle one-half of the pastry with half the demerara sugar and all of the cinnamon. Fold the pastry in half to cover the sugar. Reroll the pastry into a rectangle measuring 11 × 9 in.
- Brush the surface with a little milk, then carefully roll both short sides into the center of the pastry to make two tight rolls. Leave to chill in the fridge for 30 minutes.
- Preheat the oven to 425°F/Convection 375°F and line two large baking sheets with nonstick baking paper.
- Slice the pastry into ½-in slices to make 24 palmiers and place on the baking sheets. Brush with a little beaten egg white and sprinkle with half the remaining sugar.
- Bake in the preheated oven for 8 minutes.
- Remove the palmiers from the oven, turn them over, and brush the tops with more beaten egg whites.
- Sprinkle with the remaining demerara and return them to the oven for 8 minutes more, until golden brown on both sides.
- 5 Lift off with a spatula and leave to cool on a wire rack.
Notes
- Chill Out: Ensure the pastry is chilled before slicing to maintain its shape and prevent it from becoming too sticky.
Even Thickness: Roll out the pastry to a consistent thickness to ensure uniform baking and a balanced texture.
Sweet Symmetry: When sprinkling the sugar and cinnamon, aim for even distribution to ensure every bite is bursting with flavor.