Whenever I want sweet stuff, my first instinct is to bake, so this month I have been stepping away from the flour and sugar and trying to get my sweet kicks elsewhere. My no-bake dessert pots were heavenly, so now I am sticking with the keep it simple theme for these honey ginger palmiers.
Palmiers are the simplest thing to make: pre made puff pastry, an egg and your filling. I recently discovered a rich yoghurt in Marks and Spencer which is made with cream, and has honey and ginger in it. I adore it, so I took those flavours as the start for this recipe.
Everyone has their own favourite honey. I picked up this jar when we were glamping in Devon recently (post coming soon, it was amazing). When I unscrewed the lid, the smell was so evocative of the field where we stayed (and where the hives were) that it was like being back there. I’ve also been drizzling it over Greek yoghurt and chunks of fresh bread. I don’t think this jar will last long so I will definitely have to buy more next time I go back.
Ginger is my go-to sweet heat. These contain Opie’s stem ginger* which has also been sneaking into the honey yoghurt party as well! It will also go fantastically in my extreme ginger cookies which I plan to make a batch of and freeze for medicinal purposes when I go into hospital next month.
I used puff pastry from Lidl and am really impressed with all of the delicate layers in it. I will be buying this again over some more expensive brands. The honey will make these palmiers bake darker than you may be used to, but don’t be alarmed. I admit that my shaping could be better, but when they taste this good who cares.
They are perfect with a cup of tea to lift you out of a mid-afternoon slump, or pack them up and take them on a picnic. They are easy to transport, are served at room (or park) temperature and don’t need plates and cutlery.
Honey ginger palmiers are easy to make puff pastry treats. Enjoy with a cup of tea, for elevenses or on a picnic.
1 sheet pre made puff pastry
3 balls stem ginger in syrup
Remove your pastry from the fridge 30 minutes before you begin as it will be easier to work with.
Put the ginger balls onto a piece of kitchen towel and pat off any excess syrup. If you don't your palmiers may go soggy. Cut them into small slithers.
Place the pastry on a sheet of baking paper on your worktop. Although it is ready rolled, I like to take a rolling pin to it and roll over the sheet to add maybe 3 cm to the length and make it nice and thin.Work with the long end facing you.
Drizzle with runny honey. Be generous but leave around 1cm at all of the edges.
Sprinkle over the stem ginger pieces.
Take a big pinch of ground cinnamon and sprinkle across the top.
Take the bottom half of the pastry and fold to the middle. Press down gently. Repeat with the top half. You now have the filling in the middle and a join down the middle.
Fold the top half over the bottom. Place on a baking tray and chill for 30 minutes.
Preheat the oven to 200c/390f.
Remove pastry from the fridge and with a very sharp knife, cut into pieces approx 1cm wide. Place on a baking tray, giving them room to spread. 6-8 per tray.
Gently whisk the egg and a wash over the pastries with a brush.
Cook in the middle of the oven for 12-15 minutes. Watch them after 10 minutes- the honey means that they can catch and burn easily. remove when they are golden. Let them cool for a couple of minutes on the tray (hot honey on fingers hurts!) then remove to a cooling rack.
Store in an air tight tin and enjoy within a couple of days.
Honey can burn easily so keep an eye on these in the oven as it will ooze out as it cooks.