Rough Puff Pastry Palmier (Sugar‑Caramelized Pastries)

Ingredients

• 325 g Plain Flour (All‑purpose flour, sifted)
• 0.5 tsp Salt (Fine sea salt)
• 250 g Unsalted Butter (Very cold, cut into small cubes)
• 10 tbsp Ice Water (Very cold, kept in fridge or with ice cubes)
• 200 g Caster Sugar (Fine sugar; granulated can be used but texture will be slightly coarser)

Instructions

1. Combine flour and salt

   Place 325 g plain flour into a large mixing bowl and add ½ tsp salt. Whisk briefly to distribute the salt evenly.

   Time: PT2M

2. Incorporate cold butter

   Add the 250 g cold butter cubes to the flour. Using clean hands, toss and squash the butter pieces so each piece is coated in flour, then break them into smaller, rough pea‑size bits. Keep the butter as cold as possible.

   Time: PT8M

3. Add ice water and bring dough together

   Make a well in the centre of the bowl and pour in 7 tbsp ice water. Gently mix with fingertips, adding another 3 tbsp water as needed (total about 10 tbsp) until the mixture just starts to hold together. Do not over‑mix; the dough should feel slightly crumbly but stick to your hands when pressed.

   Time: PT10M

4. Form and chill the dough

   Gather the dough into a rough ball, pat it into a flat disc, wrap tightly in cling film and refrigerate.

   Time: PT2H

5. First roll‑and‑fold

   On a lightly floured surface, roll the chilled dough into a rectangle roughly the size of a dinner plate. Fold the rectangle in half, then fold the resulting piece in half again (three‑layer fold).

   Time: PT10M

6. Chill between folds

   Wrap the folded dough in cling film and refrigerate for 30 minutes.

   Time: PT30M

7. Second roll‑and‑fold (letter fold)

   Roll the chilled dough into a long rectangle. Fold one third of the rectangle over the centre, then fold the opposite third over the top, creating a neat rectangle.

   Time: PT10M

8. Chill again

   Wrap and refrigerate for another 30 minutes.

   Time: PT30M

9. Third roll‑and‑fold (letter fold)

   Repeat the rectangle roll and third‑fold technique.

   Time: PT10M

10. Final chill

    Wrap the dough and chill for 20 minutes to ensure it is very cold before adding sugar.

    Time: PT20M

11. Roll out and incorporate sugar

    Roll the dough into a long, thin rectangle (about 1 cm thick). Generously sprinkle caster sugar over the surface, then roll the dough a second time, folding in thirds again. Flip the dough, repeat the sugar sprinkling, and fold once more. Trim ragged edges with a sharp knife.

    Time: PT15M

12. Final chill before shaping

    Wrap the sugar‑coated dough and chill for 15 minutes.

    Time: PT15M

13. Preheat oven

    Set a fan‑assisted oven to 200 °C (390 °F) and allow it to preheat.

    Time: PT10M

    Temperature: 200°C

14. Shape the palmier pastries

    On parchment‑lined baking sheet, cut the chilled dough into 1 cm thick slices. Fold each slice in half lengthwise, then gently open the centre to create the classic palmier “ear” shape. Place spaced apart on the sheet.

    Time: PT10M

15. First bake

    Bake the pastries for 10‑12 minutes, until the edges turn a light golden‑brown.

    Time: PT12M

    Temperature: 200°C

16. Flip and finish baking

    Using a large pallet knife, carefully slide under each pastry and flip them over. Bake for an additional 5‑8 minutes, until both sides are deep golden and the sugar is caramelised.

    Time: PT8M

    Temperature: 200°C

17. Cool and serve

    Remove from oven, let cool on a wire rack for 5‑10 minutes. The pastries will crisp up as they cool. Serve warm or at room temperature.

    Time: PT10M

Nutrition Facts

Calories

188

Protein

2 g

Carbohydrates

22 g

Fat

10 g

Fiber

0.5 g