Lemon and Za'atar Palmiers
This is a very quick, simple recipe. You can make them ahead, freeze on trays, then cook from frozen when needed. Have fun experimenting with different flavours – just make sure you don’t add anything too wet.
This recipe was demonstrated by Nadiya Hussein at the Cake and Bake Show in November 2016. It uses za'atar which is a spice blend of Sesame Seed, Sumac, Thyme, Marjoram, Oregano, Salt, and Basil. It can be found in most large supermarkets, or you could use any spice blend as an alternative.
Serves: 30 - 35 palmiers
Ingredients
- 500g pack puff pastry
- Flour, to dust
- Zest of 1 lemon
- 3 tbsp Za’atar seasoning
- 1 egg, beaten
- Sesame seeds
Method
- Lightly dust a surface with flour
- Roll the puff pastry block into a rectangle (approx. 350mm x 230mm) until it has a thickness of a £1 coin
- Sprinkle the lemon zest evenly over the dough and press it in lightly
- Sprinkle the za’atar generously over the pastry, press in lightly
- Using the longer edges, roll each side in fairly tightly to meet in the centre of the rectangle
- Brush egg wash in the centre where the two rolls meet, this will act as a glue
- Slice the roll into 1cm pieces and place flat on a floured baking tray
- Chill in the fridge for 20 mins (or at this point you can tray freeze them)
- Preheat the oven to 200ºC (180ºC fan)
- Brush the tops of the palmiers with egg wash and sprinkle with sesame seeds
- Bake for 20 mins until golden. If cooking from frozen, allow an extra 20 mins in the oven
- Transfer to a wire rack
Other filling ideas:
Savoury
- Make a paste from blitzed roasted peppers, sundried tomatoes, fresh herbs
- Pesto or olive tapenade
- Parma ham & parmesan
- Wensleydale with cranberries
Sweet
- Replace the za’atar in this recipe with grated dark chocolate
- Mincemeat or jam
- Stewed apple with cinnamon (very thin layer)