Palmiers

These sweet goodies are called Schweineohren or Pigs Ears in Germany. Not a very nice name.

My newest edition of the Gourmand magazine has lots of recipes to the end of Summer time. But I have no idea if Palmiers are baked usually in the end of Summer.

The baking itself is pretty strait forward. Use readymade butter puff pastry - do not use the Vegan mediocre pastry.

Mix light brown sugar - French: Cassonade with vanilla sugar and cinnamon and sprinkle some of it on your work surface. Lay the puff pastry sheet on top of it and sprinkle the top side heavy. 

From the long side start rolling up in a thin line to the middle and start on the other side then. Cover it in baking paper and store it in the fridge for 25 min.

Preheat the oven 180 C.

Cut 1,5 cm slices and set them on baking paper that is sprinkled with the sugar mix too. Keep them apart a bit to prevent them to stick together. Bake for 20 min and cool down on a rack.

100 g light brown sugar

1 tsp cinnamon

2 tsp vanilla sugar

275 g butter puff pastry