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Walnut, cinnamon & brown sugar Palmiers

Method

 

  • Preheat oven to 180°C fan forced (200°C normal).
  • Combine the brown sugar, walnuts and cinnamon in a large bowl using a spoon.
  • In another bowl, beat the egg with the extra egg yolk.
  • Place a large sheet of baking paper on a workbench and top with a sheet of pastry. Then lightly paint the edges with the egg and evenly scatter with half of the walnut mixture, leaving an edge.
  • Paint the edges of a second pastry sheet with the egg and place on top of the other pastry sheet, wet side down. Press down the edges and paint the edges with more egg.
  • Then sprinkle the remaining walnut mixture on top, leaving an edge. Paint the edges with egg and place the remaining pastry sheet on top.
  • Press down quite firmly with your fingers, making sure the layers stick together. Paint the top with egg and then roll both sides up tightly, meeting in the centre (like a scroll).
  • Evenly cut into 12 even slices. Then, one at a time, place between 2 fresh sheets of baking paper and, using a rolling pin, flatten to about 6 mm.
  • Place a sheet of baking paper on an oiled, large baking tray and place the Palmiers on top, leaving space between each one. Then paint the tops with egg and cook in the oven for about 10 mins until golden and crisp.
  • from “Mastering the Art of Baking” by Anneka Manning

 

Ingredients

 

  • 150 gm brown sugar
  • 80 gm chopped walnuts
  • 1½ tspn ground cinnamon
  • 1 large egg & 1 egg yolk
  • 3 puff pastry sheets
  • olive oil spray

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm