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
- 1Preheat oven to 180°C (160°C fan-forced). Grease two oven trays, line with baking paper.
- 2Sprinkle 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.
- 3Starting 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.
- 4Bake palmiers about 15 minutes or until golden brown, transfer to wire rack to cool.
- 5Beat cream and honey in small bowl with electric mixer until firm peaks form. Serve palmiers with honey cream.
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