Here at Nim’s we adore baking. Not least because our 100% natural fruit & vegetable crisps make a great addition to both sweet and savoury bakes. This week’s Great British Bake Off has made the word Palmier the word of the week. So we decided to have a go at baking our own ‘elephant ear’ French pastries. It seemed a most timely fit given that our founder Nimisha had been representing British business over in Paris earlier this week.
We were of course sad to see Selasi go this week and were mightily impressed by Andrew’s come back after having to make a second batch of pastry. We’ve gone for the easy option with ready to use Puff pastry but if you’ve been feeling inspired by GBBO, you can of course make your own from scratch using this Paul Hollywood recipe.
Here’s our recipe for easy to make Nim’s Tomato, Thyme and Feta Palmiers using our beautifully crispy Nim’s Tomato crisps to avoid any sogginess. Makes approximately 16-20 Palmiers.
1 pack ready to use puff pastry sheet (we used Jus-rol)
Small handful of fresh thyme (stalks removed)
7-10g of Nim’s tomato crisps (taken from a pack of Nim’s Tomato & Cucumber)
- Pre-heat oven to 200C (180C fan) and line two baking sheets with baking parchment.
- Take your pastry sheet out of the fridge approximately 20 minutes before using.
- Unroll the pastry sheet until it is flat and sprinkle on the crumbled feta. Next sprinkle on the thyme.
- Finely chop the Nim’s Tomato crisps (we used our trusty pair of OXO Goodgrips scissors to snip them into small pieces) and sprinkle over the pastry sheet.
- Using a rolling pin gently roll over the fillings to help them stick into the pastry. Next gently roll from both long ends of the pastry to meet in the middle to form the classic ‘elephant ear’ shape of the Palmier.
- Keeping the paper that the pastry is in around it, chill the pastry for 20 minutes in the fridge.
- To cut the rolled up pastry into one centimetre wide Palmiers, we used GBBO’s Val Stones genius technique that we spotted earlier in the series. We used a piece of dental floss wrapped around the pastry and pulled tight to cut through it. It acts in a similar way to a cheese wire and gives a clean cut without squashing the pastry out of shape.
- Place your Palmiers on the baking sheets and pop into the oven for around 18-20 minutes until they look golden and crispy.