Palmiers 蝴蝶酥

I remember when I was younger I went to the Chinese Supermarket with my family and always picking up a pack of palmiers with Hello Kitty packaging. I think I liked it because the cookie was in a heart shape and of the packaging rather than the actual palmier itself! haha

Only until recently have I realised that its Chinese name is ‘蝴蝶酥’ which literally means ‘Butterfly Puff Pastry’, yet I still think it looks more of a heart than a butterfly!

These palmiers placed inside a cute little box or inside a clear cellophane bag tied with a piece of ribbon would be a great idea as a Valentine’s Day gift.

Makes 19

1 JUS ROL puff pastry (375g)
75g caster sugar
70g melted butter

  1. Line a baking sheet onto your work surface.
  2. Sprinkle half of the sugar onto the baking sheet and roll out the puff pastry on top. Lightly brush the melted butter on to pastry. Sprinkle the other half of the sugar on top of the pastry.
  3. a. Fold up the two longer sides of the pastry inwards, stopping at about 1/4 of the pastry.
    b. Fold the two sides again so that they meet together at the centre.c. Fold once more.
  4. Place the pastry in the fridge to chill for at least half an hour.
  5. Preheat oven at 200°C / 400°F / Gas Mark 6.
  6. Carefully transfer the pastry back on to your work surface. Cut the pastry into 1.25cm strips. Lightly brush melted butter onto each side. Flip out the top part of the pastry to keep the pastry upright and so that they do not unroll during baking.
  7. Place each pastry on to a baking tray lined with baking paper, leaving about 5cm between them as they will increase in size during baking.
  8. Set the tray in the middle of the oven. Bake for about 20-30 minutes, turning once at the last 10 minutes, until the sugar has caramelised and golden brown in colour. Transfer them onto a wire rack and cool for 10 minutes.

Recipe altered from:

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