PASTRIES & VARIATIONS: This is another way to make use of the puff pastry dough to turn out a delicious treat which will be great to add into children's lunch boxes.

PALM LEAVES OR PALMIER:

 

 

 

½ quantity of prepared puff pastry, see posted basic recipe                                            

 

½ cup sugar

 

egg wash

 

 

 

 

Dust pastry board with 2 tablespoons of sugar. Roll pastry out on the sugar to an oblong 15x 7-inch. Trim the edges square. Brush with egg-wash and sprinkle with 2 tablespoons of sugar.

 

Bring both ends of pastry together to meet in the middle lengthwise. Brush with egg-wash and sprinkle with 2 tablespoons of sugar. Brings ends to meet in the middle again and brush with egg wash, then sprinkle with sugar. Fold the pastry upon itself. Brush with egg wash and sprinkle with sugar.  Transfer the long flat piece of pastry to a baking tray, repeat the brushing and sprinkling with sugar process. Refrigerate for 15-20 minutes.

 

Cut pastry along its length into ¼-inch thick slices. Transfer cut slices to 2 baking trays; placing pieces an-inch or so apart to allow room for expansion during baking. Refrigerate for 1 hour.

 

Preheat oven to 425 degrees F. Bake pastry for 7 minutes on one side. Turn over quickly with a knife, and cook for a further 7 minutes. Remove and cool on racks before serving.

 

If not served right away, baked pasties can be frozen for up to 1 month.