For the signature round of the semi final of GBBO, it was all about palmiers. I've had an issue making puff pastry for a while, and was determined to crack it! This recipe worked amazingly, and wasn't too time consuming. I filled the palmiers with soft cheese, sundried tomatoes and olives, and they are flavour-full!
This batch made 12 palmiers, but the recipe is easily doubled or quadrupled.
- 125g (1 cup) strong white bread flour
- 1/4 tsp salt
- 15g (1 tbsp) melted butter
- 100g (1/2 cup) cold butter
- 55ml (1/4 cup) ice cold water
- 50g (3 tbsp) sun-dried tomatoes (in oil), finely chopped
- 50g (3 tbsp) olives, finely chopped
- 75g (1/3 cup) soft cheese
- 1 egg, beaten
1. Make the puff pastry. In a mixing bowl sift in the flour, and add the salt. Pour in the melted butter and water, then bring the dough together into a firm ball. Cover in cling film and place in the freezer for 10 minutes.
2. Roll the chilled butter between two sheets of cling film into a 9cm square. Cover and place in the freezer for 10 minutes.
3. Roll the dough out to a 13cm square. Place the butter in the centre of the square, and fold the dough over the butter, so that the butter is completely encased. Pinch the dough together to ensure no butter leaks out.
4. Roll the dough out to a rectangle, about the width of a pound coin (2-3mm). Fold the top third of the dough down, and the bottom third up (like a leaflet). Wrap in clingfilm and place in the freezer for 10 minutes. This counts as the first turn.
5. With the seam created by the first turn towards you, roll the dough out to the rectangle again (about 15cm x 12cm). Fold the top third of the dough down, and the bottom third up (the seam will now be horizontal to you). Place in the freezer for 10 minutes. This is the second turn.
6. Repeat the rolling and turning process three more times. Chill the dough until ready to use.
7. Preheat your oven to 210c (190c fan)/410f/gas mark 7. Line the base of two baking trays with baking parchment.
8. Roll the dough out to the thickness of a pound coin. Spread over the cream cheese, and cover with the chopped sun-dried tomatoes and olives. Roll one long end towards the centre (until it is halfway), then roll the opposite side in to the centre. You will end up with what looks like two Swiss rolls next to each other. Cover and place in the freezer for 10 minutes.
9. Trim off the ends of the palmiers, then slice the dough into 1cm pieces. Transfer the baking trays, and brush on some egg wash.
10. Bake for 10 minutes. Turn the palmiers over, and bake for a further 8-10 minutes, until crispy and a light brown colour. Leave to cool.