Recipes+
Ingredients
Method
1.Lightly grease a large baking tray. Dust a flat surface with a little of the caster sugar. Roll out pastry on flat surface to a 25 x 15cm rectangle. Trim pastry edges using a sharp knife.
2.Fold one long side of the pastry into the centre, then fold the other side to meet it. Fold together and seal with a little of the egg. Cut into 1cm slices. Brush tops with egg and sprinkle with remaining caster sugar. Place onto prepared tray, cut-side up; open them slightly to form a V-shape. Chill for 15 minutes.
3.Preheat oven to 210°C/190°C fan-forced. Bake for 15 minutes or until golden, turning halfway through cooking. Transfer to a wire rack to cool completely.
4.ICING: Sift icing sugar into a bowl. Add passionfruit pulp, mix to a smooth paste. Spread icing over palmiers. Set. Serve.
Makes 24 You’ll need 2 passionfruit. Thaw pastry in the fridge overnight. Make ahead: Bake palmiers up to 2 days ahead. Store in an airtight container. For an easy, delicious dessert, Crowd pleasers: Make a double quantity to feed a crowd. Learn to bake: Get the kids involved to help make these super-easy recipes. Storage tip: To avoid soggy biscuits or cakes, be sure they are completely cool before storing in an airtight container. Oven temperatures: Preheat the oven at least 10 minutes before baking. Oven temperatures can vary, so it’s wise to use an oven thermometer to check that your oven temperature’s accurate.
Note
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