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Rough Puff Pastry Palmier (Sugar‑Caramelized Pastries)
A step‑by‑step guide to Jemma’s homemade rough puff pastry palmier – flaky, buttery rectangles rolled with a generous coating of caster sugar that caramelises in the oven. The recipe uses a simple “cheat” puff pastry method, requires no special equipment, and can be made ahead or frozen for later. Perfect as a sweet snack, dessert, or tea‑time treat.
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Critical Success Points
- • Keep butter and water ice‑cold throughout the dough‑making process.
- • Do not over‑work the dough; stop mixing as soon as it just holds together.
- • Chill the dough for at least 30 minutes between each roll‑and‑fold.
- • Bake the pastries from a cold state to ensure maximum lift.
- • Flip the pastries with a spatula; the sugar coating is extremely hot.
Safety Warnings
- • Sugar becomes extremely hot and can cause severe burns – use a spatula or pallet knife to flip.
- • Butter and dough are cold; handle with care to avoid slipping on wet surfaces.
- • Sharp knife required for trimming and slicing.
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