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Sugared palmiers




Source of Recipe


RSC


List of Ingredients




255g/8oz ready-made puff pastry
flour, for dusting
1 free-range egg, lightly beaten
100g/3½oz caster sugar
icing sugar, to dust
double cream, to serve

Recipe



1. Preheat the oven to 200C/400F/Gas 6.
2. Place the pastry onto a lightly floured surface and roll out to 1cm/½in thick.
3. Brush the pastry with the beaten egg and sprinkle with the caster sugar. Roll up the pastry like a Swiss roll and slice into 1cm/½in rounds.
4. Place the palmiers onto a non-stick baking sheet and bake in the oven for 8-10 minutes, or until the pastry is risen and golden-brown.
5. To serve, remove from the oven, dust with icing sugar and place into bowls with cream.

Serves 3