{"id":3510,"date":"2025-04-27T13:28:54","date_gmt":"2025-04-27T13:28:54","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3510"},"modified":"2025-04-27T13:28:54","modified_gmt":"2025-04-27T13:28:54","slug":"cinnamon-and-cardamon-palmiers","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/cinnamon-and-cardamon-palmiers\/","title":{"rendered":"Cinnamon and Cardamon Palmiers"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\"><em><strong>Palmiers<\/strong><\/em> are one of the simplest biscuits to make, they only ask for puff pastry and sugar.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">I like to add some warmth and spice with ground cinnamon and a few cardamon pods.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If you don\u2019t like cardamon, which you can only taste a hint of, you can always just stay with the cinnamon, the biscuits will be equally irresistible. <\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">For about 16 palmiers:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">1 sheet (250-280 g) of all-butter puff pastry<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">90 g of caster sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3\/4 of a teaspoon (or a scant teaspoon) of ground cinnamon <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">6-8 green cardamon pods (you will need the seeds)<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Grind the cardamon seeds with a teaspoon of sugar. Combine it with the rest of the sugar and the cinnamon, stir well. Put a tablespoon* of the spiced sugar into a small cup, you will need it for baking.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take the pastry out of the fridge and let it soften first for a few minutes before handling.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Roll the pastry out to a rectangle about 35cm x 25cm.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The aim is to gently press all of the spiced sugar (less one tablespoon*) to the rolled out pastry on both sides.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">I find it to be the easiest by sprinkling a working surface with half the sugar first &#8211; roughly the size of the puff pastry, then pressing the pastry onto it and sprinkling it\u2019s top with the other half of the sugar. I do have to turn the pastry a couple of times, pressing the spiced sugar into it with my palms. Don\u2019t apply too much pressure, a few turns of the pastry should be enough.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">To fold:<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">Lay the rectangle of your sugared pastry with its long side facing you and trim the edges to neaten.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Fold the sides towards the centre so they go halfway towards the middle.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Fold again so they very nearly meet at the middle, like the pages of an open book.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Now fold one side over the other to close like a book.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Try to incorporate the spiced sugar left on the work surface as you go along, and also press it to the outside of the roll (there will probably be still some left over).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cover loosely with a baking parchment (left from the puff pastry packaging) or aluminium foil and leave in the fridge to set for 20-30 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Heat the oven to 210 C \/ 190 C Fan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Line two baking trays with baking parchment.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cut half of the pastry roll into 1cm slices and lay them cut-side down on the baking sheet (put the remaining pastry back into the fridge) leaving a lot of space around them. Sprinkle the slices with some of the spiced sugar.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake for 10-12 minutes, or until the palmiers start turning golden on top.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Use a spatula to carefully turn each palmier over, sprinkle again with some of the spiced sugar and bake of further 5-10 minutes, until the edges turn caramelised and golden brown in colour.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Repeat exactly the same baking process with the remaining pastry.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Transfer onto a wire rack to cool.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">You can keep the palmiers in a tin for up to a week, but they never manage to last that long, at least in our home.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Enjoy ! xx<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Palmiers are one of the simplest biscuits to make, they only ask for puff pastry and sugar. I like to add some warmth and spice with ground cinnamon and a few cardamon pods. If you don\u2019t like cardamon, which you can only taste a hint of, you can always just stay with the cinnamon, the &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/cinnamon-and-cardamon-palmiers\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Cinnamon and Cardamon Palmiers&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3512,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[555,556,557,558,559,560,561],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3510"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3510"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3510\/revisions"}],"predecessor-version":[{"id":3514,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3510\/revisions\/3514"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3512"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3510"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3510"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3510"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}