Auntie Judith French palms pastry. Such a lovely recipe.

If my memoy is still good, I think it was one of my grandma favorite little sweets. She used to love z”l.
The palm pastry of France are just unbeatable. A fresh puff that the crunch will stay for ever in your memory. I never get so much into those little sweet snack. But one day one of my sister made them while I was visiting her. You had to see the face of the kids! Because of the crunchiness , obviously. But most of all because of the syrup she used to glaze them with. She always has this little extra that make the thing coming to a whole new level. She now leave so far from me! I miss her so much. To be more precise. I really do miss her food. She has this things that make the food so unusual. Those little extras that makes the chef. One day she taught me her recipe and voila!’ Just a scrumptious French palm pastry from my sweet sister’

https://www.facebook.com/frenchyladycuisine?mibextid=ZbWKwL

Tap in your email address to be notified of all new recipes.

For about 20 palms pastry.

1 roll of puff pastry. 500g

Some white sugar

For the syrup

1/2 cup water

1/2 cup white sugar

1 tsp cinnamon

1 tsp vanilla extract

2 slices of orange peel.

Prepare your syrup In a small saucepan, bring all the ingredients for the syrup to a boil. Let it bubble while stirring for 2 minutes. Stirring all the time. Then reduce to the lowest and let it simmer until needed. You can prepare the syrup up to two weeks before and store it at room temperature in a mason jar.

Preheat the oven to 240°C./ 465°F

Roll out the dough into a rectangle of 1 cm thick. Dust with icing sugar. Fold each side towards the center, lengthwise a first time then a second time to obtain a sort of sausage.

Divide this sausage into sections 1 cm thick, then place them on a covered baking sheet of parchment paper, spacing them so that they do not stick to each other, because the dough will spread when cooking.

Cook the palm trees for 10 minutes in the oven, turning them halfway through cooking so that They will brown on both sides. Once all turned, brush some syrup on each of them and continue on baking

Once done take them off the oven onto a rack. Flip them again brushing some more syrup on each of them Let them cool. Sparkle some icing sugar and store them in an airtight container so that they do not soften.

Superb little recipe that for sure will please some of your sweet teeth crowds

Come and join page

https://www.facebook.com/frenchyladycuisine?mibextid=ZbWKwL