PALMIERS WITH KARAKA BERRY JAM
Ingredients
4 sheets of ready rolled puff pastry (or roll your own)
75g caster sugar
4 Tbsp Karaka berry jam or any good quality jam
75g caster sugar
4 Tbsp Karaka berry jam or any good quality jam
Method
Preheat oven 220C then sprinkle your bench with a little sugar and place the pastry sheet on top. If rolling out your pastry roll it on the sugar until it is about 5mm thick, and 10-20cm wide.
Spread about 1 Tbsp of jam evenly over the pastry. Don’t be tempted to add too much jam as it will spill over.
Fold the short ends of the pastry in so that the 2 edges meet in the middle, then fold again in the same way. Cut the pastry into slices 1cm thick. Open the slices out slightly to form heart shapes. Sprinkle the baking tray with sugar and put the heart shapes flat on the tray. Bake the palmiers for 15-20 minutes, turning them over once during cooking.
Spread about 1 Tbsp of jam evenly over the pastry. Don’t be tempted to add too much jam as it will spill over.
Fold the short ends of the pastry in so that the 2 edges meet in the middle, then fold again in the same way. Cut the pastry into slices 1cm thick. Open the slices out slightly to form heart shapes. Sprinkle the baking tray with sugar and put the heart shapes flat on the tray. Bake the palmiers for 15-20 minutes, turning them over once during cooking.
Comments
I have eaten these crunchy little biscuit all throughout Europe. I have adapted them with some thick and pulpy Karaka Berry Jam and now made them New Zealand style!