Cakes rising (or rather, not rising) is a common problem during backing. Puff pastry, though, always works so easily. From the supermarket straight to success. There is a scientific reason, of course: puff pastry is made of very thin layers of dough separated by thin layers of butter. In the oven, the water in the dough turns to steam “puffing” each layer separately and multiplying the effect with no bouncing back.
Palmeritas de Chocolate
Homemade sweet stuff, fast. As easy as:
- puff pastry 30 x 26 cm
- 0.5 tsp cinnamon
- 90 g sugar
- 10 g vanilla sugar
First, mix thoroughly the cinnamon and sugars, then unfold the puff pastry sheet and fold it to give the shape of the palmeritas whilst adding sugar everywhere. I like how this man does it, it’s in Spanish but you just need to see what he does 🙂
Now bake at 200°C for 15 min, and then turn the palmeritas around and bake them for another 2 or 3 minutes on the other side. Done!
You can eat them like this but I like them with chocolate… so just melt some and dip them in, let them cool and voila!