|Nutritional Guidelines (per serving)|
If you have seen palmeras in Spanish bakeries, you might be interested in making your own at home. This mini pastries recipe will help you learn how to make your own palmeras de hojaldre.
"Palmeras," or in French "palmiers," are scroll-like pastries that are sweet and flaky. Just about every pastry shop and supermarket in Spain carries them. Spaniards serve them for breakfast or afternoon snacks and dip them in hot coffee or chocolate. They are equally as wonderful without anything extra.
- 1 pound (500g) puff pastry
- 1/2 cup flour (for dusting)
- 3 ounces (100g) powdered sugar
- 1 ounce (30g) butter
- 4 ounces (125 ml) honey
Pre-heat the oven to 350 F.
Melt the butter in a small saucepan.
Flour the rolling pin. Roll out half the pastry thin. Brush the pastry with butter, then sprinkle it with powdered sugar. Fold the pastry sheet in half, then in half again.
Flour the rolling pin and roll out the pastry sheet again. Brush with butter; sprinkle with powdered sugar and fold as before. Repeat this process two to three more times.
Roll up one edge tightly toward the center of the sheet. Roll up the other side until they meet in the center. Sprinkle with powdered sugar.
Cut the rolled pastry into pieces approximately 1/3-inch (1 cm) thick. Place each palmera flat on an ungreased cookie sheet or stone. Leave space between them to allow the pastry to puff.
Repeat the process with the other half of the pastry.
Bake on the center rack until the palmera is golden. Check doneness after 20 minutes. Continue baking for another 10 minutes, if needed.
Warm the honey and drizzle over top of each palmera.
Making Pastries at Home
You can purchase puff pastry at the grocery store, but it is not too difficult to make your own. It includes flour, water, and butter. Preparation is key -- layering the dough around butter is a must, and there is a certain technique involved.
If you are on a homemade pastry kick, this one is great for a more savory-sweet treat. The recipe for palmeras is a miniature of the "classic" palmera, sweet and flaky. Instead of sugar to flavor the pastries, use your imagination and sprinkle or spread spices, like rosemary or garlic as you roll out the pastry. Try this basil palmiers recipe.