Recipe

Palmiers with honey cream

Jul 31, 1976 2:00pm
  • 30 mins cooking
  • Makes 30 Item
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Ingredients

Palmiers with honey cream
  • 2 tablespoon raw sugar
  • 1 (sheet) puff pastry
  • 1 teaspoon ground nutmeg
  • 300 millilitre thickened cream
  • 2 teaspoon honey

Method

Palmiers with honey cream
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease two oven trays, line with baking paper.
  • 2
    Sprinkle board lightly with a little of the sugar. Roll pastry on sugared board into 20cm x 40cm rectangle, trim edges. Sprinkle pastry with nutmeg and remaining sugar.
  • 3
    Starting from long side, loosely roll one side at a time into the middle of the rectangle, so the two long sides meet in the centre. Cut pastry into 5mm-thick slices. Place, cut-side up, about 5cm apart, on trays. Spread pastry open slightly at folded ends to make a V-shape.
  • 4
    Bake palmiers about 15 minutes or until golden brown, transfer to wire rack to cool.
  • 5
    Beat cream and honey in small bowl with electric mixer until firm peaks form. Serve palmiers with honey cream.

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