Take the puff pastry out of the refrigerator and let it come to room temperature for about 15-20 minutes.
Then sprinkle with sugar and use a rolling pin to press the sugar into the dough.
Next, sprinkle again with sugar and press lightly with the rolling pin so that the sugar embeds into the dough.
Make a mark in the center of the puff pastry. Take one end of the pastry and bring it to the center. Do the same with the other end.
We make another fold by bringing one end to the center and then the other end. This time there is no need to make a mark since you can already see the center from the previous fold.
More sugar and again roll the rolling pin over the puff pastry.
This is the last fold. Just take one half and place it over the other. Gently press with your fingers to join everything together.
Now with a sharp knife, cut puff pastry slices between one centimeter and one and a half centimeters. Fold the ends of each slice outward.
Place the palmeritas on a baking tray lined with parchment paper. Do not place them too close to each other as they will expand during baking.
Place in a preheated oven at 200°C and leave for 10 minutes. Then, carefully not to burn yourself, turn them over and let them brown for another 2 to 5 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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