Spicy Palmiers

Prepare the most delicious coffee snacks with Van der Pol croissant / Danish dough. See the recipe below.

Ingredients

  • VDP puff pastry dough
  • Salt
  • 48% butter
  • 48% matured grated cheese
  • 4% spice mix (i.e. tomato flavour with chili)

      Puff Pastry Dough

      Baking Advice

      18-22 minutes at 200°C.

      Preparation

      1. Fold the dough sheet open and add 2% salt, evenly distributed.

      2. Fold the dough to close, roll out and fold 1 x 3. Then leave it to rest in the cooling cell for at least 1 hour.

      3. Cream the butter until smooth and then add the cheese and spice mix. Mix together.

      4. Roll out the dough to a thickness of 2 mm and 45 cm wide (vary per desired size). Add the filling, distribute evenly and spread out.

      For Elephant Ears: gently roll up both sides to the middle. Place the strips in the freezer so they can stiffen. This makes them easier to cut into neat biscuits (4 to 5 mm).

      5. Then bake: 18-22 minutes at 200°C. Allow to dry in a low oven at 100°C or drying cabinet..

      Tip!

      • Make sure the ambient temperature is not too high.

      • Ensure a clean work surface. Working neatly and cleanly makes processing the dough more enjoyable.

      • Dark edges are often caused by a non-ideal baking temperature in combination with baking time.

      • Always allow the palmiers to cool properly before packaging.