Crispy French palmiers made with vegan store bought puff pastry, raw sugar and passion fruit filling. Just 4 ingredients!
1 9×9 sheet of vegan puffed pastry (I used Aussie Bakery)
1/4 cup raw sugar for topping the center of the pastry.
Nectar from 1–2 passionfruit.
1/4 cup Vegan butter melted
This specific brand of puff pastry comes with two 9×9 sheets of dough. Thaw the pastry, but make sure that it remains chilled.
Roll out 9×9 pastry evenly into one rectangle. Cut away any edges that are not straight so that the rectangle is even.
Using a pastry brush, brush the passionfruit nectar (or flavoring of choice) onto the rectangle.
Sprinkle the passionfruit brushed pastry with raw sugar.
Fold the bottom of the puff pastry 1/4/ over towards the middle.
Then fold the top of the puff pastry 1/4 over towards the middle.
Then fold both the top and bottom of the pastry one more time towards the middle until the two sides line up in the center. There will be a crease in the center.
Brush the top of the pastry with vegan butter.
Then fold the top of the dough over the bottom (or butter brushed side of the pastry,) lengthwise to create one long roll.
Transfer dough to the freezer for 10-15 minutes to chill, for cutting with ease.
Once dough has chilled, preheat oven to 400 degrees.
Cut rolled pastry into 1/2″ slices lengthwise.
Dip each of the cut pieces of pastry in raw sugar, then place on a parchment lined baking sheet, pulling the top edges out slightly so that they almost look heart shaped.
Press the cut pastry down gently on the baking sheet, making sure to leave space between each palmier as they rise in the oven.
Bake in the oven, flipping the pastry halfway through.
Once golden, remove from oven, cool and enjoy!
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