Three-ingredient Palmiers

These golden, flaky French delights might sound complicated, but they can be oh so easy! Perfect for when you have to quickly whip up an afternoon tea treat. You can keep them classic like I have below, or use any filling you like to make them your own.

Check out my how-to video on Instagram

INGREDIENTS

• 1 sheet of frozen puff pastry

• 85g (1/3 cup) caster sugar

• 2 teaspoons of ground cinnamon

METHOD

• Preheat the oven to 170 degrees (fan forced). Line two 20cm (8 inch) tins.

• Pre-heat your oven to 220 degrees Celsius.

• Place your puff pastry sheet/s on the bench, covered with a clean tea towel to thaw out.

• In a small bowl, mix together the caster sugar and ground cinnamon. If you love cinnamon as much as me, add an extra teaspoonful or two ;)

• Once your pasty has thawed out, sprinkle the cinnamon sugar evenly over the pastry sheet.

• To create the classic palmier shape, tightly roll the left edge of the pastry into the centre of the pastry sheet. Then roll the right edge to meet the at the centre.

• Slice the rolled dough into 1cm slices and lay out on a lined baking tray, keeping a few centimetres between each palmier. Sprinkle any remaining sugar over the top of each palmier.

• Bake for 12-15 mins, or until gloriously golden, flaky, and you can see the burnished edges of caramelised sugar.

• Once out of the oven, carefully flip the palmiers over on the tray so the caramelised sugar doesn’t stick (thanks Poh for this tip!). Watch your fingers as the sugar will be piping hot.

• Once cooled, enjoy the flaky caramelised goodness!