Palmiers – Food & Home Magazine
Light as air, Palmiers, French pastries, are best eaten on the day they’re made. Sometimes called elephant ears or pigs’ ears. Click here for the recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- <h3>SYRUP</h3>
- 100g sugar
- 250ml water
- <h3>PALMIERS</h3>
- 400g ready-made puff pastry
- 200g muscovado sugar, plus extra for sprinkling
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